Subscribe by emailGet my latest recipes delivered directly to your inbox
Here’s another Omnia stove-top oven recipe…
…this time a good and, as always,
easy breakfast/brunch meal onboard or at home…
…because I have such limited space onboard,
it makes prepping for a meal a whole lot easier
if I first gather all the ingredients together in one place…
…it’s important to sauté the zucchini well
to reduce as much as possible the water content,
otherwise the result will be too wet…
…once the egg mixture has been added, run a spatula
through the pan to allow the liquid to mix with the vegetables,
then give the pan a good shake…
1/2 cup of milk
1 cup of ricotta
1cup of shredded mozzarella cheese
1/4 cup of fresh grated Parmesan cheese
1/2 tsp of salt
1 tsp of fresh ground black pepper
1 Tbls of fresh flat leaf Italian parsley, chopped
6 fresh basil leaves, chopped
1 tsp of fresh thyme, chopped
1 yellow onion, chopped
2 cloves of garlic, chopped
1 medium zucchini, sliced into circles
2 slices bacon cut into 1″ pieces
In a skillet sauté bacon until browned.
Add the onions, garlic and sauté until onions a translucent.
Add the zucchini and cook until as much of the liquid is evaporated as possible.
Place vegetables in the very well oiled Omnia pan.
Cover with the egg mixture.
Pre-heat the Omnia base plate on high for 5 minutes
Place the filled pan with lid on the base plate and cook on medium until eggs are cooked through
approximately 30-35 minutes.
Cool slightly and serve
(adapted gently from Great Chicago Italian Recipes)
This site uses Akismet to reduce spam. Learn how your comment data is processed.