Baked Vegetable Omelette
|Young tender globe artichokes||2|
|Young tender zucchini||2|
|Cultivated closed cap mushrooms||1⁄2 Cup (8 tbs)|
|Spinach leaves/Swiss chard leaves||1⁄2 Pound|
|Garlic clove||1 Small, peeled|
|Light olive oil||3 Tablespoon|
|Cheese||1⁄2 Cup (8 tbs) (Ricotta Or Cream)|
|Hard cheese||6 Tablespoon, grated|
|Fresh marjoram||1 Tablespoon, chopped|
|Fine dry breadcrumbs||3⁄4 Cup (12 tbs)|
1 Preheat the oven to 300°F.
2 Lightly oil a large, round pie plate, or grease with butter; sprinkle the plate with half the breadcrumbs, tipping out any excess.
3 Cut the artichokes into quarters, then into lengthwise slices.
4 Slice the zucchini into thin rounds.
5 Slice the mushrooms about 1/4 inch thick.
6 Shred the spinach or Swiss chard and the lettuce.
7 Shred the pepper into very thin strips.
8 In a large, deep, nonstick skillet, heat the butter and oil.
9 Cook the artichokes, zucchini, spinach or Swiss chard, lettuce, and garlic over low heat for 10 minutes, stirring occasionally.
10 Add the peppers and the mushrooms and continue cooking gently for another 5 minutes.
11 Season with a little salt and some freshly ground pepper.
12 In a large bowl, beat the eggs lightly with a pinch of salt and pepper.
13 Beat in the ricotta or cream cheese, the hard cheese, and the marjoram.
14 Stir the tender, crisp vegetables into the egg and cheese mix ture,
15 Transfer to the prepared pie plate.
16 Sprinkle the surface with more breadcrumbs.
17 Bake in the oven for 20 minutes, or until set.
18 Serve at once.