OVEN BAKED FRITTATA 🥘 

Moments of sharing before the recipe for baked omelet...

It is a period a bit like that, of changes and bewilderment. Moments in which you would like to do, but what you do is never enough. Nothing succeeds as you would like, not even in the kitchen. This destabilizes me because the kitchen has been my island for sure in recent years. The place where I took refuge to relieve stress and bad moods. It's as if my compass isn't pointing in the right direction. In these moments you have to give yourself time, I think. I hope to see you soon... But I want to share with you a successful recipe, of those that give you satisfaction and repeat in a thousand variations.

The vegetable omelet is good to eat immediately or cold. If you have also chosen eggplants to prepare it, always pay attention to the cooking method. Their spongy paste absorbs a lot of the seasoning. You can bake it in the oven or in a good non-stick pan. The difference? Cooking times: in the first case 10 minutes, in the second about 20.

The baked omelet is a real revolution among traditional omelettes. Normally, in fact, when we talk about "omelet" we are used to immediately imagine something fried, a beaten egg enriched with other ingredients to taste that all together form a compact preparation, to be served in slices, or cubes, perhaps strung in toothpicks, if instead we have to propose an appetizer.

The baked omelet is an original and traditional, innovative and familiar recipe, which combines the pleasure of a classic omelet enriched with tender veggies, with the frequent request for lightness and practicality. This omelet is in fact baked in the oven, as if it were a rustic cake, preserves the taste of the classic omelet, but at the same time acquires so much in health and well-being. Perfect even if you are on a diet and pay a little attention to what you cook and especially to "how" you cook it.

INGREDIENTS

4 Eggs

30 g Parmesan cheese

50 ml Water

1 eggplant

4 cherry tomatoes

1/2 onion

Nutmeg

Salt

Oil seeds mix

PREPARATION

Wash, clean and dice an eggplant. In a non-stick pan, sauté half an onion with a drizzle of extra virgin olive oil. Add the eggplant and cook until it is golden. In a bowl, beat two eggs and add the grated Parmesan. Pour in the water and continue stirring. Always in the bowl, add the diced cooked eggplant. Mix well and then pour everything into a small baking sheet lined with parchment paper. Enrich the surface with 4 cherry tomatoes cut in half and a sprinkling of seeds. Bake at 180°C for about 20 minutes.