Baked Vegetable Omelette Recipe
Baked Vegetable Omelet is an all time breakfast delicacy. If you are a true egg lover, this dish is a must try for you. The varied flavors of different vegetables make the Baked Vegetable Omelet totally irresistible. This is something you should not miss out on.
Ingredients
Young tender globe artichokes - 2 or
Artichoke bottoms - 4-6
Young tender zucchini - 2
Cultivated closed cap mushrooms - 1/2 cup
Spinach or Swiss chard leaves - 1/2 lb
Lettuce - 1
Red pepper - 1
Garlic - 1 small clove, peeled
Light olive oil - 3 tbsp
Butter - 2 tbsp
Eggs - 6
Ricotta or cream cheese - 1/2 cup
Hard cheese - 6 tbsp, grated
Fresh marjoram - 1 tbsp, chopped
Fine dry breadcrumbs - 3/4 cup
Salt
Pepper
Directions
GETTING READY
1 Preheat the oven to 300°F.
2 Lightly oil a large, round pie plate, or grease with butter; sprinkle the plate with half the breadcrumbs, tipping out any excess.
3 Cut the artichokes into quarters, then into lengthwise slices.
4 Slice the zucchini into thin rounds.
5 Slice the mushrooms about 1/4 inch thick.
6 Shred the spinach or Swiss chard and the lettuce.
7 Shred the pepper into very thin strips.
MAKING
8 In a large, deep, nonstick skillet, heat the butter and oil.
9 Cook the artichokes, zucchini, spinach or Swiss chard, lettuce, and garlic over low heat for 10 minutes, stirring occasionally.
10 Add the peppers and the mushrooms and continue cooking gently for another 5 minutes.
11 Season with a little salt and some freshly ground pepper.
12 In a large bowl, beat the eggs lightly with a pinch of salt and pepper.
13 Beat in the ricotta or cream cheese, the hard cheese, and the marjoram.
14 Stir the tender, crisp vegetables into the egg and cheese mix ture,
15 Transfer to the prepared pie plate.
16 Sprinkle the surface with more breadcrumbs.
17 Bake in the oven for 20 minutes, or until set.
SERVING
18 Serve at once.
1 Preheat the oven to 300°F.
2 Lightly oil a large, round pie plate, or grease with butter; sprinkle the plate with half the breadcrumbs, tipping out any excess.
3 Cut the artichokes into quarters, then into lengthwise slices.
4 Slice the zucchini into thin rounds.
5 Slice the mushrooms about 1/4 inch thick.
6 Shred the spinach or Swiss chard and the lettuce.
7 Shred the pepper into very thin strips.
MAKING
8 In a large, deep, nonstick skillet, heat the butter and oil.
9 Cook the artichokes, zucchini, spinach or Swiss chard, lettuce, and garlic over low heat for 10 minutes, stirring occasionally.
10 Add the peppers and the mushrooms and continue cooking gently for another 5 minutes.
11 Season with a little salt and some freshly ground pepper.
12 In a large bowl, beat the eggs lightly with a pinch of salt and pepper.
13 Beat in the ricotta or cream cheese, the hard cheese, and the marjoram.
14 Stir the tender, crisp vegetables into the egg and cheese mix ture,
15 Transfer to the prepared pie plate.
16 Sprinkle the surface with more breadcrumbs.
17 Bake in the oven for 20 minutes, or until set.
SERVING
18 Serve at once.
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