Baked squash omelette
Frittata con le zucchine al forno
Baked squash omelette is an Italian classic, and I’ve got several different recipes in different cookbooks. They seem to differ as regards origin and herbs. The Umbria version is prepared with rosemary and garlic, while cooks in Campania prefer parsley and basil.
I have made my own version by using rosemary, but no garlic, and by adding two spoonfuls of breadcrumbs. I find they work wonders for the taste and the texture, making the omelette less eggy and compact, but more firm. In addition, I prefer to bake the omelette in the oven instead of frying it on a frying pan. In the oven, omelettes become golden brown on both sides, which I find far better than burned on one side and liquid raw on the other. But please let me know your experiences.
Ingredients
6 eggs
3 tbsp grated parmesan
5 tbsp milk
2 tbsp breadcrumbs
1 shallot onion
Fresh rosemary
3 squash
salt, pepper, olive oil
Preparation
Beat eggs with milk, grated parmesan, salt, pepper and dried breadcrumbs.
Peel, chop and fry the shallot in a little olive oil. When the onions have become transparent, add them to the egg mixture.
Clean the squash and cut them up in small sticks or slices.
Fry the squash in hot oil for a couple of minutes.
Stir fried squash and chopped rosemary in the egg mixture and pour it into a greased springform pan.
Bake the squash omelette at 175 C/350 F for about 20 minutes until the surface looks appetizing.
More egg based recipes
Stuffed egg recipes: Eggs with anchovies and capers
This sounds very tasty. I never liked squash growing up. Maybe because it wasn’t cooked like this.
This sounds really tasty.
I love how this looks. I’m really going to be in need of some light dinners next week (ugh!!!) and frittatas make great light and filling dinners. This sounds delicious