Good morning! Today a light omelette, baked, with zucchini and zucchini flowers. A dish easy, very easy and tasty, Spring Zucchini, those with flower, and potatoes. In practice it is a sort of omelette, but baked and embellished with very little cream (You can substitute whole milk) and grated pecorino cheese. To me the color already brings joy, and when you get to taste it, then it's the simplicity that is rewarded: is soft, flavorful, soft. And it's also nice, looks like a garden… If served with a mixed salad you'll have a tasty dish but not heavy, Why is baked in an oven and then you save on oil. Happy Spring to all!
Ingredients for 4 people:
- 6 eggs
- potatoes: between 800 grams and one kilogram
- 50 ml of cream or whole milk
- 70 grams of grated pecorino cheese Dop
- salt and pepper: just enough
- Marjoram or Rosemary or fresh thyme
- 6 medium sized Zucchini
- 15-20 flowers
- extra virgin olive oil: just enough
- butter and bread crumbs, for the Pan
Preheat oven to 200 degrees static. Wash Zucchini and cut into slices. Peel and wash the potatoes and cut them into thick slices less than half a centimeter. Cook the potatoes in a pan with a little oil, making her first Brown over high heat and then covering with a lid so that tire with the steam will form inside the Pan. Season with salt, pepper and set aside. In the same Pan fry, always with a little olive oil, the zucchini. Season with salt, pepper and set aside. Both vegetables should not be overcooked, but slightly crunchy, because then they finish cooking in the oven.
Beat the eggs in a bowl with the cream (or milk), grated cheese, salt and pepper. Then add the vegetables to the beaten eggs, stirring well, so they are well impregnated with egg. Finally, Add the herb you have chosen, chopped powder.
Grease the baking tray (I used a baking pan aluminium ring, because the omelette served in a baking pan cake is especially) and sprinkle with breadcrumbs.
Pour the egg mixture into the Pan and vegetables, level it and garnish the top with Zucchini Flowers, arranging them radially as to form a flower and topped with a drizzle of extra virgin olive oil.
Bake at 200 degrees method to 15-20 minutes or until the egg to the touch won't be curdled but still soft. Bon appétit!
THE PAIRING: A dish to pair with a Prosecco di Valdobbiadene Docg. We chose the one produced by the company Fratelli Bortolin, in particular the “Zan”, a wine sparkling wine produced without the use of sulphur dioxide. Fruity, delicate, very well balanced and elegant with a perlage.