Recipe omelette with escarole with scamorza


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How to make an escarole omelette, recipe with smoked scamorza among the necessary ingredients, including the preparation procedure that involves cooking in a pan.


Ingredients for 4 people

- 1 tablespoon of white flour

- 3 tablespoons of milk


- 50 g of grated Parmesan cheese

- 100 g of smoked scamorza

- 6 eggs


- 1 large head of escarole

- 1 clove of garlic

- 4-5 tablespoons of extra virgin olive oil


- salt and pepper

Preparing the escarole omelette

Remove the escarole leaves, removing the worn ones, wash and drain them well, then cut them into strips about a finger wide.

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Peel the garlic clove and brown it in a pan with hot oil, as soon as it is well colored, mash it and remove it.

Put the strips of salad in the pan and let them flavor, then salt and cook the salad for about 10 minutes, waiting for it to be softened.

In the meantime, shell the eggs in a bowl, add the diluted flour with the milk, the grated cheese, salt and pepper.

Lightly beat the ingredients with a whisk.

Take half of the escarole from the salad pan and turn the eggs over the remaining part of the bowl.

Leave the omelette to thicken over medium heat, then peel off the edges and shake the pan to make the omelette peel off well.

At this point, turn it over and distribute the sliced ​​smoked scamorza cheese over it, in addition to the escarole kept aside.


Cover and complete the firming of the omelette keeping the heat low.

Finally serve the omelette still hot and cut into wedges.

Tags: eggs
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