The cheesy large omelet is a dish that in my house started as a leftover recipe: I had some eggs to use up, grilled zucchini, and a small piece of leftover cheese, so omelet! Soft and almost soufflé-like, the cheesy large omelet is delicious. Mix everything in a bowl and bake it like a cake without oil. Light and tasty, the cheesy large omelet will solve your dinner problems, and the best part is that you can put anything you have in the fridge into it.
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 3 tbsps grated Parmesan cheese
- 1/8 cup milk
- 1.7 oz scamorza cheese
- as needed grilled zucchini
- as needed salt
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 10-inch Mold
Steps
In the bowl, work the eggs with the Parmesan and a pinch of salt, add the milk and mix, then add the grilled zucchini cut into small pieces and the scamorza cheese cut into cubes. Mix everything well to combine the ingredients, then pour the mixture into the mold and bake in the oven at 356 °F for 25 minutes. You will see it rise as it bakes but then it will sink once it comes out of the oven. You can serve it hot, warm, or cold during the summer season.
