Recipe

Tortino Estivo - Summer Baked Eggs

Photo by Maria Teresa Jorge

This recipe was entered in the contest for Your Best Brunch Eggs

This recipe was entered in the contest for Your Best Way to Cook Greens

This recipe was entered in the contest for Your Best Home Alone Dinner

This recipe was entered in the contest for Your Best Dirt Cheap Dinner

This recipe was entered in the contest for Your Best Picnic Dish
Chef
Maria Teresa Jorge's Notes: This is a Tuscan egg dish that is cooked in the oven. The filling varies a lot with the season's vegetables, so you can make a variety of fillings very easily. You can also make it with fresh...
This is a Tuscan egg dish that is cooked in the oven. The filling varies a lot with the season's vegetables, so you can make a variety of fillings very easily. You can also make it with fresh herbs only. It can be served warm or cold, it's a good do ahead dish for a brunch.

Expand Collapse

5 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient

Pre-heat the oven to 350º (gas mark 4).
Ask a question about this step
Peel and deseed the tomato. Cut in small cubes and leave in a strainer to drain excess water.
Ask a question about this step
Wash the zucchini and cut it in medium thin slices. Cut off the thick end part of the aspargus stems and peel from the head down.
Ask a question about this step
Cut the aspargus in bite size pieces and sautée them in 1 tablespoon of olive oil. Season with a little salt. Remove them from the sauteuse and set aside.
Ask a question about this step
In the same sautée pan, sautee the zucchini slices adding another tablespoon of olive oil. Season with a little salt. Set aside.
Ask a question about this step
With a whisk, beat the eggs with the milk and seoson with salt and fresh grated pepper to your liking.
Ask a question about this step
Pour the remaining 3 tablespoons of olive oil in a baking tray (pyrex), spread the zucchini slices on the bottom and the aspargus on top.
Ask a question about this step
Cut the mozzarella in small slices.
Ask a question about this step
Pour the egg and milk mixture over the vegetables slowly. Spread the cubed tomato, the mozzarella, the thyme and the basil leaves on top without mixing.
Ask a question about this step
Cook in the oven for 20 minutes. It will rise on the sides but the middle should remain soft.
Ask a question about this step
Serve warm or cold with rosted tomatoes.
Ask a question about this step