Ingredients:
- 3/4 lb (0.4 kg) cooked ham;
- 1 lb (0.5 kg) king mushrooms, cleaned and sliced;
- 1 lb (0.5 kg) fresh asparagus, cleaned and sliced 2" (5 cm) long at a 30˚ angle;
- 1 lb (0.5 kg) fresh tomatos, cleaned and cut to 1/4” slices;
- 1 lb (0.5 kg) potato, peeled, cleaned and cut to 1/4” slices;
- 1 large zucchini, cleaned and cut to 1/4” slices;
- 7 large eggs, scrambled and set aside;
- 1 tablespoon safflower oil (for high heat);
- 1/2 lb (0.25 kg) coarsely grated any mild soft cheese;
- 1/2 cup finely grated Parmigiano-Reggiano cheese;
- 1 tablespoon mustard;
- 2 tablespoons sour cream;
- Sea salt and pepper.
Recipe:
Serving for 6
- Finely mince the cooked ham with a knife or in a food processor;
- Mix with mustard and sour cream;
- Cover and refrigerate;
- Add 1/2 tablespoon of safflower oil in a sauté pan over medium high heat;
- Add sea salt;
- Sauté king mushrooms and asparagus separately;
- Take them out and set aside;
- Add the rest of safflower oil in the sauté pan;
- Place zucchini slices on the bottom;
- Layer sautéd mushrooms, asparagus and tomatos;
- Top with minced ham;
- Add scrambled eggs to fill up the gaps;
- Layer soft cheese on top;
- Preheat the oven to 375˚F (180˚C), put the whole sauté pan in for 25 minutes or until the knife inserted in the center of the pie comes out clean;
- Sprinkle grated Parmigiano-Reggiano cheese on top and place the pan in the broiler for 5 minutes, keep an eye on it to avoid burning;
- Cut into wredges and serve hot.