Sometimes I like to switch it up. Make something not so unusual and switch up one ingredient to make the dish more creative, more flavorful more unforgettable! Although I also use Pecorino Romano Cheese it's the truffle cheese I purchased one day while shopping at Trader Joe's that is the "switch" in this recipe that takes ordinary cheese and sweeps it out the door to make room for this silky, buttery cheese.
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| Some of the essential ingredients used in this recipe - including "truffle cheese" |
1 zucchini, (1" slices)
1/2 carton cherry or grape tomatoes, sliced in half
1 cup fresh mushrooms, sliced
4 eggs, beaten
3 tablespoons cream
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
1 teaspoon fresh thyme leaves
Olive Oil
1/4 cup shredded Truffle Cheese
1/3 cup Pecorino Romano Cheese
On a cookie sheet drizzled with olive oil place tomatoes and zucchini. Sprinkle with herbs (basil, oregano and thyme). Preheat a 400 degree oven. Place sheet on top rack and cook for about 20 minutes. Stir often.
In the above-mentioned pan drizzle 1 tablespoon olive oil and saute mushrooms for about 6-8 minutes on medium heat.
Place roasted zucchini and tomatoes on top of mushrooms and even out mixture. Turn on simmer.
Meanwhile beat eggs, cream, salt and pepper. Pour on top of vegetable mixture and cook on stove for another 7-8 minutes until eggs are almost set. With a coated spatula pull egg mixture away from pan to let uncooked egg cook among the sides, tilt pan if necessary.
Sprinkle truffle cheese on top and place in 400 degree oven for 10 minutes until set.
Sprinkle Pecorino Romano Cheese on top and then place under broiler for 3 minutes. Serve - cut into pie wedges. Serves 5-6.
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