Italian omelette with aubergine, smoked cheese and tomato
Within our website are hidden some truly remarkable specialties, perfect to serve to your gourmet friends, or even your gourmet relatives – anybody, in fact, who you really want to seduce with a delicious meal. And how could they resist when presented with our Italian omelette with aubergine, smoked cheese and tomato? It’s full of good things, ideal for a healthy and nutritious lunch. The combination of aubergine and scamorza smoked cheese is in particular a winner, and even more so if topped off with a generous sprinkling of parmesan cheese. To finish it off we have added a little fresh tomato that, even if it’s not summer, helps to give it some colour and flavour. Let us know if you like it! Please note that this recipe, as it contains neither fish nor meat, is excellent for vegetarians but not for vegans on account of the eggs and cheese.
Ingredients
* approximate values per serving
Preparation
Cut the aubergine into thick slices, lightly salt them and leave them in a colander until they lose some of their bitter moisture. After an hour, cook under a hot grill and then set aside. Once cold, cut into cubes and, if necessary, adjust for salt once more. Take the tomatoes and blanch them in water for 10 seconds. Peel and remove their seeds, then cut them into small cubes. Now also dice the scamorza smoked cheese. Break the eggs into a bowl, beat vigorously, and add the Parmesan cheese, salt, pepper and parsley. Then add the aubergine, tomato and cheese. Mix everything well, then transfer the mixture into a baking tin lined with baking parchment. Bake at 200°C for 35 minutes. Serve lukewarm.
Step by step
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After blanching the tomatoes, peel them, remove their seeds and cut into small cubes
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Break the eggs into a bowl
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Beat the eggs, then add the parmesan, salt and pepper
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Add the finely chopped parsley
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Add the grilled aubergine, diced and salted
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Add the tomato
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Add the smoked scamorza cheese
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Transfer to a baking tin lined with baking parchment, and bake for 35 minutes at 200°C
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Your Italian omelette is ready
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Serve the Italian omelette either hot or at room temperature
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Additional information
Eggplant, Scamorza, and Tomato Frittata with Potatoes
The Eggplant, Scamorza, and Tomato Frittata with Potatoes is a substantial and flavorful variant of this traditional preparation. To make it, simply add boiled and mashed potatoes to the mixture. The potatoes will give a soft texture and a delicate taste that pairs perfectly with the eggplants and scamorza. The procedure remains the same: after grilling the eggplants and preparing the tomatoes, the mashed potatoes are combined with the beaten eggs and other ingredients. Cooking everything in a pan will yield an even richer and more nutritious frittata, perfect for a second course or an appetizer to share. This dish is also ideal for a picnic or an outdoor lunch, thanks to its ease of transport and versatility.
Eggplant, Scamorza, and Tomato Frittata Emilian Style
The Eggplant, Scamorza, and Tomato Frittata Emilian Style represents a traditional way of preparing this dish in the Emilia Romagna region. Here, the frittata is enriched with typical local ingredients, such as Grana Padano. The preparation begins with grilled eggplants, followed by a combination of fresh eggs and scamorza, and then adding ripe and fragrant tomatoes. This variant is often served as an appetizer in local restaurants and can be enjoyed both warm and at room temperature. Thanks to its versatility, it pairs perfectly with a glass of typical Emilian red wine, such as Lambrusco, which enhances its flavor and freshness.
Light Eggplant, Scamorza, and Tomato Frittata
For those who desire a Light Eggplant, Scamorza, and Tomato Frittata, there is a lighter version of this classic dish. In this preparation, whole eggs can be replaced with egg whites, thus reducing the fat and calorie content. Additionally, one can opt for a lean scamorza or even omit the cheese, still maintaining flavor thanks to the eggplants and fresh tomatoes. Cooking the frittata in a non-stick pan without oil or with a drizzle of olive oil results in a lighter and healthier version, ideal for those following a low-calorie diet. This dish remains rich in flavor and nutritious, perfect for a light dinner or a quick lunch.
Eggplant, Scamorza, and Tomato Frittata: Benefits and Calories
The Eggplant, Scamorza, and Tomato Frittata is not only a tasty dish but also nutritious. The eggplants, the main ingredient, are rich in antioxidants, vitamins, and minerals, contributing to heart health and cholesterol regulation. Additionally, they are low in calories, making them an excellent choice for those looking to maintain a healthy weight. On average, a serving of frittata provides about 250-300 calories, depending on the ingredients used. The eggs provide high-quality protein and good fats, while the scamorza adds a touch of flavor and calcium. Therefore, this dish not only satisfies the palate but also provides energy and essential nutrients.
Can the Eggplant, Scamorza, and Tomato Frittata be Frozen?
The answer is yes, the Eggplant, Scamorza, and Tomato Frittata can be frozen without any issues. However, it is important to follow some steps to ensure its quality at the time of consumption. Before freezing, it is advisable to let it cool completely and then cut it into slices or portions. Wrapping each portion in plastic wrap or placing it in an airtight container will help preserve freshness and flavor. When you wish to consume it, you can thaw it in the refrigerator overnight and then reheat it in a pan or in the oven. This way, you can enjoy a tasty frittata even weeks after preparation, keeping its flavors and nutritional properties intact.