A busy day at work and I’ve just arrived home but something doesn’t work… ops forgot to go to the market! It’s a dark and rainy evening outside and I don’t feel like going out!
What to eat at dinner? this is the problem! Don’t worry the solution is easy and smart, you only need the ingredients already into the fridge … let’s bake a delicious omelette!
SERVES 4 PEOPLE
READY IN 25 ‘
1 ball chicory
1 teaspoon chopped onion
2 tablespoons extra virgin olive oil
¼ glass red wine
½ glass hot water
Salt to taste
½ glass milk
2 tablespoons Parmigiano cheese
1 spelled flour puff pastry sheet (I used Stuffer)
2 tablespoons sliced cheese
STEP 1: COOK THE CHICORY
Thinly slice the chicory. Sautè the onion in oil in a non-stick pan . Add the chicory and sauté for a minute. Add the wine and let it evaporate over high heat. Add hot water and a pinch of salt, cook for 5 minutes then turn the heat off.
STEP 2: MIX THE INGREDIENTS
Place the eggs, milk and Parmesan in a bowl. Beat with a whisk to mix the ingredients.
STEP 3: COMBINE THE INGREDIENTS
Add the cooked chicory to the egg bowl and mix.
STEP 4: PLACE INTO THE BAKING TIN
Roll out the puff pastry and cut 3 or 4 strips along the shorter side.
Keep these strips aside while laying the rest of the dough on a rectangular pan.
Pour the egg mixture over the pastry sheet, then place the pastry strips on the pie.
Sprinkle with cheese.
STEP 5: COOK
Bake the pie in a preheated oven at 220 ° C for about 15 minutes.
#getBready & enjoy your meal