Omelet in puff pastry: a delicious idea for a tasty and simple main course. This happens to me when I’m undecided whether to prepare a simple omelet or a quiche, so it seemed easier to prepare them together. The omelet in the puff pastry shell is very simple and could be a good alternative to a main dish that is meat or fish. If you want to prepare the brisée pastry instead of puff pastry, I’ll leave you the really simple recipe. I had one expiring in the fridge to use, which is why I didn’t prepare it myself.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 384.98 (Kcal)
- Carbohydrates 18.91 (g) of which sugars 1.13 (g)
- Proteins 12.88 (g)
- Fat 28.99 (g) of which saturated 6.44 (g)of which unsaturated 15.10 (g)
- Fibers 1.14 (g)
- Sodium 894.16 (mg)
Indicative values for a portion of 130 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
Necessary ingredients to prepare the omelet in puff pastry
- 8 oz puff pastry
- 1.8 oz prosciutto
- 4 eggs
- 3 Romanesco zucchini
- 10 zucchini flowers
- 1.4 oz Parmesan
- 1.4 tsp fine salt
- 1.8 oz extra virgin olive oil
Useful tools to prepare the omelet in puff pastry
- Chopper
- Baking Pan
- Parchment Paper
- Bowl
Steps to prepare the omelet in puff pastry
Sometimes I use this preparation as a fridge-emptying solution. If I don’t have prosciutto at home but have cooked ham or another deli meat, it works just as well. The same goes for Parmesan: if I don’t have it, pecorino will do just fine. Sometimes recipes serve as inspiration, but in cooking, you can play with ingredients easily, except with desserts. With desserts, you need to be precise with measurements, otherwise, we risk making a mess.
I used store-bought puff pastry, the round one; I spread it in a baking pan with its own parchment paper and cut the edges with scissors.
Arrange the prosciutto on the puff pastry and, in the meantime, prepare the filling for the omelet.
Without peeling the zucchini, chop them into pieces with the cord chopper and add them to a bowl along with the eggs.
Season with salt (and pepper, if you prefer)
Add the Parmesan and mix, set aside.
On top of the prosciutto slices, on the puff pastry, make a layer of zucchini flowers opened like a book, cleaned and dried.
Mix the zucchini filling with eggs and Parmesan.
Pour it over the puff pastry and prosciutto,
Cover it with the remaining zucchini flowers.
Cover in a radial pattern
And sprinkle with grated Parmesan.
Bake at 356°F for 30 minutes.
And here it is, the omelet in puff pastry, crunchy on the outside and very soft on the inside.
