Tortino Recipe – Eats Now

Name: Tortino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped leek, white part only; 1 teaspoon chopped garlic; 8 ounces zucchini, diced in 1-inch pieces; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; 6 eggs, beaten; 1/2 cup whipping cream; salt & freshly ground black pepper; 2 -3 drops hot sauce; 1/2 cup grated asiago cheese

Servings: persons

2 tablespoons olive oil
1 cup chopped leek, white part only
1 teaspoon chopped garlic
8 ounces zucchini, diced in 1-inch pieces
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
6 eggs, beaten
1/2 cup whipping cream
salt & freshly ground black pepper
2 -3 drops hot sauce
1/2 cup grated asiago cheese

1
Preheat oven to 350u00b0F.
2
Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
3
Add leeks, garlic and zucchini and saute until vegetables are tender, about 4 to 5 minutes.
4
Stir in thyme leaves. Cool for 15 minutes.
5
Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
6
Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
7
Slide out of skillet, cut into squares and serve either warm or at room temperature.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped leek, white part only, 1 teaspoon chopped garlic, 8 ounces zucchini, diced in 1-inch pieces, and more.

Yes, Tortino falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortino

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