Quick and showy Christmas appetizers are the watchwords for the holidays. Since we’ve already made all kinds of stuffed rolls and pinwheel sandwiches, and turned sandwich bread into a thousand fun ideas like Christmas tree-shaped appetizers, today we change the base and the star ingredient and make some savory omelette pinwheels, filled with salmon and lemon, and for those who don’t like fish, with mortadella and lemon. If you’re looking for ideas for an easy, quick and tasty Christmas appetizer, these omelette rolls are perfect: practical, indulgent, flavorful and visually appealing. They’ll disappear from the table in no time and are great for any occasion, not just Christmas! Want to make them too? Let’s go to the kitchen — the Christmas and New Year’s appetizers are waiting for us!!

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Difficulty: Very easy
Cost: Economical
Rest time: 15 Hours
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the stuffed omelette rolls

8 eggs
1 cup grated Parmesan
to taste aromatic herbs (mint, sage, parsley, basil…)
to taste salt
to taste black pepper
1/2 cup cream cheese
5 oz smoked salmon
5 oz mortadella
to taste lemon zest
to taste pistachio flour

Tools

Baking sheet
Oven
Parchment paper
Kitchen towel
Toothpicks
Knife

Stuffed omelette rolls

Break the eggs into a bowl and whisk. Add the chopped herbs, salt and pepper, and beat a little more.
Line a large baking sheet with parchment paper (mine is 16×16 in) and preheat the oven to 428°F. Pour the mixture onto the sheet and spread it evenly so it covers the entire surface.
Bake in the preheated oven for 6-7 minutes, or until the center feels firm when touched.
Remove from the oven, immediately cover with parchment paper and a kitchen towel, and roll up. Let cool or warm slightly.
Carefully unroll the omelette, remove the paper, spread the cream cheese over it and divide into two equal rectangles.
Sprinkle with the grated zest of an organic lemon and fill one rectangle with the smoked salmon and the other with the mortadella.
Secure the roll with toothpicks placed about 3/8 inch apart along its length to hold the closure.
With a sharp knife, begin slicing so that each slice is held together by a toothpick.
Dip one side of each pinwheel into the pistachio flour and press so it adheres.
Place each pinwheel on a cutting board or a plate, garnish as desired and serve, or let cool in the refrigerator covered with plastic wrap, where they keep for 2 days.