Omelette with courgettes with flower and grain waffles

Omelette with courgettes with flower and grain waffles. Who doesn't love omelettes? I love them but it is time that the cook baked only: I find them lighter, But even more delicious because lack of frying brings out the better the ingredients of the dish, especially when they are tasty as Parmesan, provolone and seasonal vegetables. The other day I bought the courgettes with flower. With the zucchini I prepared a vegetable cream, but I could never do not use flowers… I then prepared these small omelettes shaped pancakes with courgette, all advanced flowers, provolone, Marjoram and Parmesan crisp wafers.

Ingredients for 4 people:

  • 2 courgettes with flower
  • 150 grams of Zucchini Flowers
  • 6 eggs
  • 150 grams of provolone, diced small
  • 30 grams of grated Parmesan cheese for the omelette (I use the Beautiful Lodi)
  • 100 grams of grated Parmesan cheese for the waffles
  • fresh Marjoram as required
  • salt and pepper
  • a clove of garlic
  • 2 Tablespoons extra virgin olive oil
  • 2 tablespoons whole milk or cream
  • 2 tablespoons of grated bread stale

Preheat oven to 200 degrees ventilated. Wash and clean the zucchini and cut into thin slices. Roughly chop the flowers of pumpkin. Place in a pan a clove of garlic and oil, FRY and add Zucchini washers. FRY for 5 minutes so that they become Golden and add the Zucchini Flowers. Blow them up for two minutes, season with salt and pepper and set aside: must stay crunchy.

In a bowl beat eggs with provolone, diced, the cream (or milk), Parmesan cheese and Marjoram. Season with salt and pepper and add the vegetables and mix well. Lightly grease 8 individual serving trays or normal baking oil and pour in the mixture. Sprinkle the surface with a little’ breadcrumbs and bake for 10 minutes if you have chosen the portion or 15-18 if you opted for the normal Pan. Check anyway before churning: the omelette should be firm but soft.

For the Parmesan wafers, line a baking sheet with parchment paper and distribute the 8 tablespoons of dough from 20-25 grams each. Bake for 2-3 minutes: Once the cheese has melted remove from oven, otherwise it will become bitter. Do it to cool slightly before removing it. You can use them as well or make small cannoli rolling up waffles still warm on the appropriate tool for the cannoli but also on a wooden spoon.

Serve latkes on top of each other (If you have used the single portions like pancakes, otherwise a slice on top of each other), Garnish with Parmesan wafers and a few leaves of Marjoram.

THE PAIRING: For this frittata baked with vegetables we choose a beer Umbria, the special beer “Crush 21”: an unfiltered blonde, refermented in the bottle, produced by Brewmasters from Umbria. Has a persistent and firm foam, an aroma with scents of orange blossoms, spicy and summer fruits.

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