The OMELET ROLL WITH PROSCIUTTO AND GOAT CHEESE is fresh and tasty, attractive to look at and very appetizing, and can be served on many occasions, from aperitivo to starter. It’s also perfect for cold buffets or the classic picnic basket for outings in the warm season.
The winning element of this dish, besides its deliciousness, is how quick and simple it is to prepare. As you can see from the step-by-step photo-recipe below, just a few ingredients and a few minutes are enough to make a cheerful, colorful roll.
I chose a very simple filling that I think pairs perfectly with the omelet: goat cheese (or a goat-style cheese, as you prefer) and prosciutto crudo (cured ham): sweetness and saltiness, creaminess and flavor in a classic combination that never gets old.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8 pinwheels
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 62.98 (Kcal)
- Carbohydrates 0.32 (g) of which sugars 0.25 (g)
- Proteins 6.66 (g)
- Fat 3.90 (g) of which saturated 1.91 (g)of which unsaturated 2.01 (g)
- Fibers 0.03 (g)
- Sodium 270.30 (mg)
Indicative values for a portion of 35 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
- 4 medium eggs (at room temperature)
- 3 1/2 tbsp milk
- 2 tbsp grated Parmesan
- tsp salt
- to taste black pepper
- 1 bunch parsley
- 1.8 oz goat cheese
- 5 slices prosciutto crudo (cured ham)
FOR THE OMELET ROLL WITH PROSCIUTTO AND GOAT CHEESE YOU’LL NEED
- 1 Pan square 8 3/4 x 8 3/4 in
- 1 Mixing bowl
- 1 Whisk
- Parchment paper
- Plastic wrap
PREPARATION OMELET ROLL WITH PROSCIUTTO AND GOAT CHEESE
In a bowl, beat the eggs together with the milk, grated cheese, salt, black pepper and chopped parsley. Line an 8 3/4 x 8 3/4 in pan with wet and wrung-out parchment paper.
Pour the egg mixture in and make sure the bottom of the pan is completely covered.
Bake your omelet in a preheated oven at 356°F for 15 minutes.
When the omelet is cooked, remove it from the pan keeping the parchment paper and place it on a work surface. Cover the surface with plastic wrap so it doesn’t dry out, and carefully roll it up, gently detaching it from the parchment paper.
Then let it cool until warm to the touch.
In a bowl, work the goat cheese into a cream with a pinch of salt and a grind of pepper.
Unroll the omelet roll, spread it with the cheese leaving a 3/8 in space free on one side, and arrange the slices of prosciutto on top.
Gently roll the omelet back up and wrap it tightly in plastic wrap. Place the rolled omelet in the refrigerator for at least 1 hour.
After the resting time, carefully remove the plastic wrap and cut the omelet roll with prosciutto and goat cheese into slices about 3/8 in thick.
STORAGE
The OMELET ROLL WITH PROSCIUTTO AND GOAT CHEESE keeps in the fridge, well covered, for 2 days.
WHAT CAN I SUBSTITUTE FOR GOAT CHEESE?
If you don’t like goat cheese you can substitute it with robiola or another fresh spreadable cheese.
