The pumpkin omelette roll is a versatile and convenient dish. Versatile because you can serve it as an appetizer, it’s suitable for a buffet, and perfect for a family dinner. Convenient because it can be prepared in advance and kept in the fridge until it’s time to slice it. Simple, tasty, flavorful, and light because it’s baked, the pumpkin omelette roll is a must-have: jot down the recipe!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 eggs
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- 2/3 cup pumpkin puree (cooked)
- 1/2 cup ricotta
- to taste salt
- to taste nutmeg
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Spatula
- 1 Baking Tray 13.8 x 11 inches
Steps
In a bowl, beat the eggs, add the salt, pepper, grated Parmesan cheese, and mix everything well. Line a rectangular baking tray of 13.8×11 inches with parchment paper and brush it with a little extra virgin olive oil. Pour the egg mixture inside and bake in a preheated oven at 355°F for about 15 minutes. As soon as the omelette is ready, take it out of the oven, cover it with plastic wrap, flip it onto the work surface, removing it from the tray, and gently remove the parchment paper. Let it cool down. Work the ricotta with the pumpkin pulp (I buy it canned from the Koro website when available and stock up), season with salt, and add a pinch of nutmeg. Mix well to obtain a homogeneous mixture. Spread it on the omelette and roll it gently, tightening it well. Wrap it tightly in plastic wrap to maintain its shape. Store it in the refrigerator for at least an hour so that it absorbs the flavors well. After the resting time, remove the plastic wrap, slice the omelette, and serve at room temperature.
To obtain pumpkin pulp from a raw pumpkin, you can follow the instructions in the article “How to Cook Pumpkin”. Once the pumpkin is cooked, just blend the pulp to turn it into a puree.
