This is a Tuscan egg dish that is cooked in the oven. The filling varies a lot with the season's vegetables, so you can make a variety of fillings very easily. You can also make it with fresh herbs only. It can be served warm or cold, it's a good do ahead dish for a brunch. —Maria Teresa Jorge
Extra Virgin Olive Oil
In This Recipe
Pre-heat the oven to 350º (gas mark 4).
Peel and deseed the tomato. Cut in small cubes and leave in a strainer to drain excess water.
Wash the zucchini and cut it in medium thin slices. Cut off the thick end part of the aspargus stems and peel from the head down.
Cut the aspargus in bite size pieces and sautée them in 1 tablespoon of olive oil. Season with a little salt. Remove them from the sauteuse and set aside.
In the same sautée pan, sautee the zucchini slices adding another tablespoon of olive oil. Season with a little salt. Set aside.
With a whisk, beat the eggs with the milk and seoson with salt and fresh grated pepper to your liking.
Pour the remaining 3 tablespoons of olive oil in a baking tray (pyrex), spread the zucchini slices on the bottom and the aspargus on top.
Cut the mozzarella in small slices.
Pour the egg and milk mixture over the vegetables slowly. Spread the cubed tomato, the mozzarella, the thyme and the basil leaves on top without mixing.
Cook in the oven for 20 minutes. It will rise on the sides but the middle should remain soft.