½ red onion, thinly sliced
1 clove garlic, minced
olive oil
1/3 perlina aubergine, sliced
1/3 red pepper, sliced
1/3 zucchini, sliced
10 free range organic eggs
125ml glass milk
5 fresh sage leaves, chopped
a sprinkle of fresh thyme, chopped
a sprinkle of dry oregano, chopped
Asiago cheese, a handful cut into 1cm cubes
salt and pepper to taste
1 Add the onion and garlic to a hot skillet or oven-proof frying pan with a splash of olive oil and cook until they are golden.
2 Transfer to a bowl then re-use the oiled pan to cook the aubergine and pepper, adding oil if needed. Once cooked, transfer to the bowl, then fry the zucchini and add to bowl. Season with salt and pepper.
3 Preheat the oven at 180°C
4 In a separate bowl whisk the 10 eggs with the milk, a pinch of salt and black pepper and then add all the herbs and vegetables.5 With kitchen paper or a tea towel, wipe your frying pan clean. Heat the pan and add a good splash of fresh olive oil, when this is hot add the egg mixture without stirring. Sprinkle the cheese on top.
5 Put the skillet in the oven for 10 minutes or until cooked. Serve hot.
This is a perfect lunchtime dish and what better wine to have than a zesty prosecco. Eggs are rich in protein and need a wine with sufficient ‘zing’ to cut though the richness, a task the Canella undertakes with gusto. It’s from the elevated Treviso region, which imbibes the wine with more intense flavours and equally compelling acidity.