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
Serves: 4
Ingredients
-
6
eggs
-
200
milliliters milk
-
1
zucchini (medium)
-
8
asparagus tender
-
1
tomato ripe
-
1
Mozzarella
-
8
Basil leaves
-
5
tablespoons Extra Virgin Olive Oil
-
salt
-
pepper
-
Thyme fresh
Directions
- 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.
- Serve warm or cold with rosted tomatoes.