In an effort to clean out the refrigerator and use up all of the veggies we have in there, I will sometimes make a frittata. I freakin’ love frittatas! These are great because you can seriously throw anything in there: mushrooms, bell peppers, onions, tomatoes, basically anything you like that goes with eggs. Today, because I had puff pastry shells in the freezer, (I’ve been wanting to experiment with them and maybe do something sweet) I came up with these Scrambled Egg Puff Shells . . Veggie Omelette Puffs instead. Please excuse the name, I couldn’t really think of what to call these things? Any better ideas?
So, what is Puff Pastry you ask? Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create layers. When baked, steam makes the layers rise about 8 times higher. And they taste fantastic!
Puff Shells are great because they can be made to taste either savory or sweet. I love that they are flaky and buttery. . oh so yummy. They’re great as an entree, dessert or a snack! My husband ate his Omelette Puff with salsa but I didn’t want to ruin my pretty plate so I photographed these without the salsa. Hope you give this recipe a try! Enjoy!
Alice’s Veggie Omelette Puffs
- Puff Pastry Shells (6 come in one box from Pepperidge Farm)
- 1- 2 tablespoons olive oil
- 1 tomato; chopped
- 1/2 onion; chopped
- 1 to 1/2 bell pepper; chopped (any color); I used red and yellow here
- 1 cup mushrooms; chopped (any kind)
- 2 cups baby spinach
- 1 cup broccoli; chopped (optional)
- 1 clove garlic, crushed
- 4-6 eggs (depends on how much you want to make; if there’s leftover, you can just eat the eggs without the puff pastry too)
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- 1 bunch green onions or chives, trimmed and diced for garnish
- Kosher salt and freshly ground black pepper
- Salsa (optional)
- Pre-heat oven
- Bake puff pastry shells according to the directions on the box. (When they are done, take them out and set aside.)
- Meanwhile, add olive oil to a large wok or skillet on medium-high heat. Add the onions and stir fry for about 2 minutes.
- Add all of the other veggies and cook until soft, about 5 minutes (depending on how much you have). Add garlic and season with salt and pepper.
- Beat eggs (I added about a little more than a tablespoon of milk to my eggs) and add eggs to vegetable mixture in the skillet. Continue to mix until the eggs are cooked.
- Season with salt and pepper and mix in the Parmesan cheese.
- Puff Pastries: remove the top/middle portion (don’t worry, this is very easy to do) so you can stuff your puff pastry. These worked great as quick snacks for my girls while they were waiting for breakfast.
- Fill in each puff pastry shell with the egg mixture.
- Sprinkle with more fresh Parmesan cheese and top with the green onions or chives.
- Serve with salsa (optional).