Omelette roll filled with sautéed chicory and peppers
This omelette roll with sautéed chicory and peppers is a recipe we designed as a day-ahead treat to take with you in a picnic basket or as a cold dish for lunch at the office.
Ingredients · Servings 4 people
- 300 g chicory leaves
- 100 g Parmigiano Reggiano DOP
- 30 g chives
- 8 eggs
- 2 peppers (red and yellow)
- 1 chili pepper
- garlic
- Timo
- extra virgin olive oil
- sale
- baby
Method · 1 ora più 20 minuti di riposo
- Bake the peppers in the oven at 220°C for 20 minutes on a baking tray lined with baking paper.
- Transfer them to a bowl, cover with plastic wrap, and let them cool almost completely. Then peel them and remove the seeds.
- Coarsely slice the chicory, then blanch it in boiling salted water, drain it and sauté it in a pan with oil, 1/2 clove of garlic and 1 chili pepper cut into rings.
- Beat the eggs with the chopped chives, grated Parmesan cheese, a pinch of salt, a grind of pepper, and a few thyme leaves.
- Pour the mixture onto a baking tray lined with baking paper so that it is evenly distributed and bake at 180°C for 8-10 minutes.
- Remove from the oven, let cool, then fill with the peppers and chicory and roll tightly in cling film; let rest in the refrigerator for at least 20 minutes.
- Remove the film, cut into slices and garnish with a sprinkling of pepper to taste.
How do you make a cold rolled omelette?
To make this frittata roll, we baked the peppers, peeled them, and removed the seeds. We blanched the chicory and sautéed it in a pan with oil, garlic, and chili pepper. We beat the eggs with chives, Parmesan cheese, salt, pepper, and thyme, poured the mixture into a baking dish, and baked it.
Once cooled, we filled the frittata with peppers and chicory, rolled it up with plastic wrap, and chilled it in the refrigerator. When ready to serve, we sliced it and sprinkled it with pepper.
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