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.