Rolled omelettes with cream cheese. A fresh and tasty summer dish with a soft heart and a delicate flavor.
This recipe is very easy and quick to prepare and requires only 3 ingredients. This makes it perfect for a summer dinner, a quick lunch, for a picnic, but also to bring to the office and enjoy during the lunch break. You just need to pair it with a side dish or a portion of simple plain rice.
In any case, prepare a little more because I’m sure they’ll ask for seconds.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 4 eggs
- 3.5 oz cream cheese (Philadelphia)
- 4 tablespoons milk
- to taste extra virgin olive oil (to grease the pan)
- to taste salt
Tools
- Small Bowl
- Pan small
Steps
Break 2 eggs into a small bowl. Add 2 tablespoons of milk, a pinch of salt and beat with a fork or whisk until you get a homogeneous mixture.
Grease the pan with a bit of extra virgin olive oil and heat over medium flame. Pour in the beaten eggs and level with a spoon.
Cook the omelette until the edges start to detach from the pan and the surface is no longer liquid. With the help of a spatula or a plate, flip it over and continue cooking for another minute.
Place the omelette on a plate covered with absorbent paper and repeat the operation.
Let the omelettes cool for about 20/30 minutes, then spread the Philadelphia over half of the surface. Roll them up and refrigerate for 10 minutes. If desired, you can tie them with chives.
Our rolled omelettes with cream cheese are ready. Enjoy your meal.
If you liked this recipe, you might be interested in:
10 Summer Recipes with Potatoes
Rich and Tasty Salads for the Weekend
Storage and Tips
Store in the fridge in an airtight container.
Consume within 2 days.
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