Baked spring omelette with asparagus, courgettes, peas, agretti and Grana Padano
| Difficulty |
Preparation |
Servings for |
4 per.
50 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
Preparation
Peel the peas and asparagus and cut the latter. Then cut the courgettes and agretti.
In a pan with oil, brown the previously peeled and cut vegetables. Then leave to cool.
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.
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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!