Puff pastry, omelette
Puff pastry, frittata is an idea more than a recipe proper, to serve in some way’ original eggs. You can use this recipe as an appetizer or as a second, depending on size and portions, the choice is yours. Also, you can vary the filling as you prefer: in this case I opted for ingredients vegetarian using vegetables and cheese, but if you wish you can go on the classic ham and processed cheese, ricotta and spinach, fresh vegetables, vegetables and bechamel and so on, and so forth 😉
The eggrolls that alternate in flavour of your grilled eggplant and zucchini and cheese, they also give a nice chromatic effect, don't you think?
First of all, peel the vegetables, cut them into slices thin enough, season them with salt and oil and cook for 10-15 minutes at 180°C, fan oven already hot.
Beat the eggs with salt, pepper and parmesan cheese, then cook one at a time in a pan by 18-20 cm with a drizzle of olive oil.
Should pick you up more or less 5 eggrolls.
Compose the puff pastry in a baking tin zipper covered with parchment paper, alternating omelet, vegetables, provolone slices.
Finish with a pancake and decorated with the parmesan left over, then bake at 200°C in ventilated oven, already hot, for 5-10 minutes, just enough time to melt a little cheese, and is putting together the better the flavors.
Puff pastry, frittata is ready, serve it immediately if you want the cheese wire.