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    Baked spring omelette with asparagus, courgettes, peas, agretti and Grana Padano

    Difficulty
    		Preparation
    		Servings for
    Progetto senza titolo 84 2
    Group 393Easy
    Group 3824 people
    T450 min

    Marco Giarratana – UomoSenzaTonno

    Introduction

    A baked omelette with many tasty vegetables typical of the spring season, suitable as an appetizer or second course!

    Ingredients

    8 eggs
    150 g of aspargi
    150 g of courgettes
    150 g of peas
    150 g of agretti
    90 g of Grana Padano DOP Riserva Over 20 months
    Oil to taste

    Grana Padano RiservaVegetablesLactose free

    Preparation


    STEP 1

    Peel the peas and asparagus and cut the latter. Then cut the courgettes and agretti.


    STEP 2

    In a pan with oil, brown the previously peeled and cut vegetables. Then leave to cool.

    STEP 3

    Beat the eggs with salt and Grana Padano DOP Riserva Over 20 months. Then, add the vegetables and pour the mixture into a baking dish.

    Bake at 200°C for 20 minutes.

    Chef’s advice

    It is a dish that can be repeated for all seasons with seasonal vegetables such as peppers and aubergines in summer, or artichokes and chard in autumn and winter!

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