Author Notes
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
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Ingredients
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6
eggs
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200 milliliters
milk
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1
zucchini (medium)
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8
asparagus tender
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1
tomato ripe
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1
Mozzarella
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8
Basil leaves
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5 tablespoons
Extra Virgin Olive Oil
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salt
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pepper
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Thyme fresh
Directions
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Pre-heat the oven to 350º (gas mark 4).
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Peel and deseed the tomato. Cut in small cubes and leave in a strainer to drain excess water.
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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.
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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.
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In the same sautée pan, sautee the zucchini slices adding another tablespoon of olive oil. Season with a little salt. Set aside.
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With a whisk, beat the eggs with the milk and seoson with salt and fresh grated pepper to your liking.
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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.
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Cut the mozzarella in small slices.
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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.
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Cook in the oven for 20 minutes. It will rise on the sides but the middle should remain soft.
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Serve warm or cold with rosted tomatoes.
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