John Myers
Baked Chicory Omelette
The perfect baked chicory omelette recipe with a picture and simple step-by-step instructions.
- 3 Chicory approx. 500 g
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 4 Eggs
- 50 g Whipped cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 20 g Freshly grated hard cheese
- 4 Stalk Parsley
- 1 Small tomato (2 * ½)
- Cranberries
- Clean the chicory, remove the outer leaves, fry the cut side in a pan with sunflower oil (1 tbsp) and butter (1 tbsp) until brown and divide into 2 small casserole dishes. Grate hard cheese (approx. 20 g) fresh. Beat the eggs and whisk together 2 pieces each with whipped cream (25 g), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), grated hard cheese (10 g) and mild curry powder (½ teaspoon) Drizzle over the chicory. Do the same with the second baking dish. Place the two casserole dishes in the preheated oven (200 ° C) on the middle rack and bake for approx. 15-16 minutes at 200 ° C. Serve garnished with parsley stalks, ½ tomatoes and cranberries.
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