Grilled vegetables omelet 

The baked omelet with grilled vegetables is a quick and cheap second course, an excellent way to turn a simple omelet into a rich and tasty dish. Excellent also cold, cut into cubes, for an appetizer buffet or a summer picnic. The Grilled vegetable Omelet is a tasty and colorful omelette made with peppers, zucchini and mushrooms. To embellish and give an extra touch to the preparation, a generous dose of crescenza to add to the mixture of eggs and grilled vegetables. A nutritious, lively and tasty dish to accompany with a nice salad for a delicious dinner.

Crescenza cheese is made in small batches from whole cow’s milk gathered each day from local farmers. Made in petite 3.5-pound wheels, this fresh rindless cheese offers a milky flavor and tender texture. When allowed to age, Crescenza develops an addictive pleasant tanginess and creamy softness. One taste is never enough.

INGREDIENTS 

6 eggs

50 g grated Parmesan cheese

150 g crescenza cheese

1 red pepper

1 yellow pepper

2 courgettes

150 g mushrooms

2 tablespoons milk

1 clove of garlic

1 sprig of parsley

extra virgin olive oil

salt and pepper

PREPARATION

Cook the peppers in a hot grill or under the oven grill, until the peel begins to rise, turning them every 3-4 minutes. When the skin is lightly toasted, take them out of the oven and immediately put them in a paper bag. Close the bag tightly and wait for about ten minutes (or even more): the water vapor emitted by the peppers will soften the burnt skin and make it easier to eliminate. Remove the vegetables from the bag and remove the petiole, skin, inner filaments and seeds. Then cut them into small pieces. Trim the zucchini, wash them and cut them into slices in the direction of the length. Cook them on a hot grill on both sides, salting them slightly. Then cut them into cubes. With a damp cloth gently clean the mushrooms to remove soil residues. Cut them into very thin slices. Peel a clove of garlic, chop finely with parsley and brown it in a pan with 2 tablespoons of oil. Add the mushrooms and sauté them over high heat for a couple of minutes. Season with salt, pepper, cover with a lid and cook for 10 minutes over moderate heat. Break the eggs in a saucer to check their freshness. Pour them into a bowl and beat them for a few seconds. Add the Parmesan, a couple of tablespoons of milk and season with salt and pepper. Add the peppers, zucchini, mushrooms and diced crescenza. Mix everything thoroughly. Pour 4 tablespoons of oil into an iron or nonstick pan. Heat and then pour the egg and vegetable mixture. In a circular motion, tilt the pan, so that the mixture evenly covers the bottom. Cover with a lid and simmer, shaking the pan several times. Be careful to often change the position of the pan with respect to the flame, so that the omelette of grilled vegetables and crescenza has a uniform color. When it comes off the bottom of the pan (otherwise help yourself with a spatula to detach it from the walls), it is the right time to turn it. Place a plate or lid on top of the pan, hold it still with your hand and turn the omelette upside down. Put the pan back on the heat, pour a little oil and slide the omelette from the plate into the pan, so that it can cook on the other side. When cooked, slide the grilled vegetable omelette on a serving plate and serve hot.