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Baked Vegetable Omelette

ingredients

2 young tender globe artichokes or 4-6 artichoke bottoms
2 courgettes
2 oz (60 g) ceps (boletus edulis) or cultivated closed cap mushrooms
8 oz (225 g) spinach or Swiss chard leaves
1 lettuce
1 red pepper
1 small clove garlic, peeled
6 eggs
3 1/2 oz (100 g) curd cheese
4 tbsp grated hard cheese
3 tbsp chopped fresh marjoram
2 tbsp light olive oil
1 oz (30 g) butter
fine dry breadcrumbs (approx. 3 oz (80 g))
salt and pepper

method

1. Preheat the oven to 230°F (150°C) mark 2. Prepare all the vegetables, cutting the artichokes into quarters, then into lengthwise slices. . Slice the courgettes into thin rounds. Slice the mushrooms about 1/4 in (1/2 cm) thick.

2. Shred the spinach or Swiss chard and the lettuce into a chiffonade. Cut the pepper into very thin strips. Heat the butter and oil gently in a large, deep, non-stick frying pan and cook the artichokes, courgettes, spinach or Swiss chard, lettuce and garlic over a low heat for 10 minutes, stirring now and then.

3. Add the peppers and the mushrooms and continue cooking gently for a further 5 minutes. Season with a little salt and some freshly ground pepper. Beat the eggs lightly in a large bowl with a pinch of salt and pepper; beat in the curd cheese, hard cheese and the marjoram.

4. Lightly oil a large, round pie dish, or grease with butter; sprinkle with breadcrumbs, tipping out any excess. Stir the tender, crisp vegetables into the egg and cheese mixture and transfer to the pie dish.
Sprinkle the surface with more breadcrumbs and bake in the oven for 20 minutes, or until the mixture has set.

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