I suppose my "easy-omelet" is somewhere between an omelet and a quiche. No crust, but baked in the oven until fluffy. The flavors are simple: buttery zucchini, fresh mint, and soft, tangy goat cheese. You could swap out the mint for basil, parsley, or thyme and choose asparagus or even cooked autumn squash in place of the zucchini. Then, all you need is eggs and milk and, as if by some miracle, the whole thing cooks up into a dish that is beautiful and rustic, fluffy and golden. A one-pot wonder!
- Yield:4 to 6
- 1 tablespoon unsalted butter
- 3 medium zucchini, sliced 1/4-inch thick
- Salt and freshly cracked black pepper
- 8 large eggs
- 1/2 cup milk
- 15 leaves fresh mint, chiffonade
- 4 ounces fresh chèvre (goat cheese)
Adjust oven rack to middle position and preheat oven to 350°F. Melt butter over medium-low heat in 9-inch straight-sided sauté pan. Add zucchini and season with salt and pepper. Reduce heat to low, cover, and cook, stirring occasionally until zucchini is tender, about 7 minutes. Uncover and set aside to cool.
In large bowl, whisk together eggs, milk, mint, salt, and pepper. Crumble goat cheese and arrange on top of zucchini. Pour egg mixture over top, adjusting zucchini so they lie parallel to bottom of pan.
Bake 30 minutes until set. Turn broiler to high and broil until puffed, bubbling, and golden, about 7 minutes. Cut into 6 wedges and serve immediately with chopped green pistachios as garnish.