For dinner, I decided to prepare a Baked Omelet Roll filled with mozzarella and cooked ham, easy to make. This recipe, however, has a small flaw: the waiting or rather resting times of the roll in the refrigerator. Therefore, you will need to prepare the omelet at least six hours in advance to allow it to rest in the fridge for at least two hours once rolled with the chosen ingredients.
It’s a fridge-clearing or recycle recipe for those started ingredients that often sleep at the bottom of the fridge forgotten. An example could be the three slices of leftover cooked ham from the previous day’s lunch or those three cheese slices staring at us for a month because they weren’t used for making toast. In short, you create the variant for the filling; I’ll explain how I prepare my omelet roll, and I also do it with the video recipe you can find below!
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Let’s get to the recipe for the Baked Omelet Roll now!!!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 635.11 (Kcal)
- Carbohydrates 3.94 (g) of which sugars 1.51 (g)
- Proteins 53.28 (g)
- Fat 45.40 (g) of which saturated 21.40 (g)of which unsaturated 19.00 (g)
- Fibers 0.25 (g)
- Sodium 1,489.48 (mg)
Indicative values for a portion of 375 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
Ingredients
- 5 eggs
- 1 coffee cup milk
- to taste salt
- to taste pepper
- 3 slices cooked ham
- 6 slices mozzarella
- to taste cheese (grated)
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Baking tray
- 1 Oven
- 1 Knife
- 1 Aluminum foil (1 sheet)
Steps
The first thing to do is preheat the oven to 356°F in static mode. Then beat the eggs in a bowl, adding salt and pepper, and then the small cup of milk. Mix everything with the hand whisk. Now take a baking tray, cover the bottom with parchment paper, and drizzle it with extra virgin olive oil. Pour the eggs into the tray and bake for about 20 minutes. Cooking time may vary from oven to oven; when you see the omelet is ready, turn off the oven and let it cool at room temperature for at least two hours. You’ll see the omelet rise nicely; if it bubbles during cooking, pop them with a fork.
Let the omelet cool completely; I usually wait at least two hours before rolling the omelet. Place the omelet on a sheet of aluminum foil and position it on a work surface. Lay the chosen ingredients on the omelet, leaving some space at the base and about halfway up the omelet (the video shows well how I position the ingredients to make rolling easier). With the help of the aluminum foil, roll everything by applying gentle pressure and sealing the two ends well. Place the stuffed roll in the fridge to rest for at least two hours before serving.
After this time, we are ready to serve the omelet roll. Cut into slices that are not too thin; otherwise, the slices might fall apart. If desired, you can warm them in the microwave for a few seconds or enjoy them at room temperature, letting them rest out of the fridge for about half an hour. As always, I wish you a good appetite!!!
Another recipe with eggs? Here it is! Zucchini with bacon and eggs, a complete and tasty second course. Find the recipe by clicking here!
Tips:
Be sure to roll the omelet only when it is completely cool; otherwise, it might break or crumble, and it will not roll properly. For the filling, always choose pliable ingredients and not hard ones because they might put pressure and cause the omelet to crack when you roll it.
