Bake oven environment
- 1 pound asparagus
- 1 pound zucchini
- 3 medium spring onions (may substitute with 1 medium sweet red onion)
- 2 tablespoons extra virgin olive oil
- 8 eggs
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon chopped fresh parsley
- 6 basil leaves, chiffonade
- 1 teaspoon grated lemon zest
Rinse the asparagus and remove the tough stem ends. Cut about 2 inches below the green tip and reserve asparagus tops. Cut remainder of stems into 1/4-inch rounds. Rinse the zucchini and cut in half lengthwise and then into 1/4-inch slices. Rinse the onions, cut in half lengthwise, and thinly slice.
Place a large saute pan with the oil into the oven and heat. Add all the vegetables. Cook, stirring a few times, until lightly browned and softened. Remove and allow to cool. Place the eggs, salt, pepper, Parmigiano-Reggiano, parsley, basil, and lemon zest in a mixing bowl and whisk lightly. Add the cooked vegetables to eggs and stir to combine. Pour egg mixture into an oiled 9 x 12-inch ceramic baking dish and set in the oven. Bake for about 15 minutes, or until puffed and golden on top, slightly firm when touched, and a knife inserted in the center comes out clean. Remove and allow to rest for 10 minutes. Cut into squares and serve.