1 pound asparagus
1 pound zucchini
3 medium spring onions (may substitute with 1 medium sweet red onion)
2 tablespoons extra virgin olive oil
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
Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F
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.