The chicory omelette is a tasty and quick dish to prepare, perfect for a last-minute dinner and also great as an appetizer when hosting a dinner with friends. It’s a variation of the omelette with cherry tomatoes and chives, equally simple and delightful. In today’s recipe, the stalks of chicory are used: an excellent recycling recipe.
A truly tasty and tempting vegetarian dish that involves cooking the stalks for a few minutes in plenty of salted water, to remove the bitter taste that characterizes this vegetable. Once blanched, they will be mixed with the classic ingredients used to prepare the omelette. In this recipe, I also added some pumpkin, also blanched, to give a touch of color to the dish. A few minutes before the end of cooking, I also added some smoked scamorza cheese which you can replace with another cheese of your choice.
I cooked the omelette in a pan, but you can also transfer everything to a baking dish and bake it in the oven. Excellent both hot and cold, this omelette will delight everyone: young and old. You can also use it to fill a sandwich or for an appetizer. Now follow me into the kitchen, because the chicory and pumpkin omelette will be ready in a click!
If you are interested in other omelette recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 126.09 (Kcal)
- Carbohydrates 4.08 (g) of which sugars 0.97 (g)
- Proteins 8.08 (g)
- Fat 9.06 (g) of which saturated 3.67 (g)of which unsaturated 2.16 (g)
- Fibers 1.40 (g)
- Sodium 1,109.35 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.8 oz chicory (stalks)
- 5 oz pumpkin
- 3 eggs
- 0.25 cup pecorino cheese (grated)
- 0.7 tbsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Tools
- Pan
- High-sided Casserole
- Slotted Spoon
- Bowl
- Cutting Board
- Knife
Steps
First, cut the outer part of the chicory stalks, rinse them under cold water, and blanch them for 5 minutes in plenty of salted water. Drain them with a slotted spoon, transfer them to a bowl, and set aside.
Meanwhile, clean the pumpkin, remove the skin and seeds, and cut it into cubes. Blanch the pumpkin for 5 minutes in the same water where you cooked the chicory stalks, until tender. Then drain it, transfer it to a bowl, and let it cool.
Next, place the eggs in a bowl, add pecorino cheese, and season with salt and pepper. Mix and mash the previously cooked pumpkin and add it to the egg mixture. Also add the chicory stalks and mix again until all ingredients are well combined.
Heat some oil in a pan and add the egg and vegetable mixture. Cover with a lid and cook on low heat for 10 minutes, occasionally lifting the edges of the omelette with a spatula. Meanwhile, cut the scamorza cheese into cubes. When the surface of the omelette is cooked, distribute the scamorza and cover again with the lid.
Continue cooking for another 5 minutes or until the cheese on the surface is melted and serve.
Variations and Tips for the Chicory and Pumpkin Omelette
The chicory and pumpkin omelette is excellent both hot and cold. It can be stored in the refrigerator for one or two days.
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FAQs Questions and Answers for the Chicory and Pumpkin Omelette
What can I substitute for pumpkin?
You can use mushrooms, carrots, or any other vegetable you prefer.
How can I substitute scamorza cheese?
You can use taleggio, mozzarella, or any other melting cheese of your choice.
