The baked omelet roll is a delicious and easy-to-make dish, great to enjoy both hot and cold. The omelet baked in the oven becomes a base that can be filled in many ways, with cold cuts, cheeses, vegetables, leaving room for creativity and also using the ingredients we have available. Today we propose a very tasty way to prepare the omelet. For the filling, we prepared a homemade arugula pesto, which we spread over the omelet and topped with slices of cheese and turkey breast with olives. The result is a very tasty roll that we enjoyed cold but that with a quick pass in the oven will become super melty!
The recipe is very simple: we beat the eggs with grated cheese and salt and pour them into a baking pan lined with parchment paper. We bake at 356°F for 10-15 minutes until the eggs are well set. We take the omelet out of the oven and flip it over onto a clean sheet of paper, letting it cool. Meanwhile, we prepare the arugula pesto, which we spread over the omelet and cover with slices of cheese and ham. We roll it tightly and let it compact for at least an hour in the fridge. We cut into slices and the baked omelet roll is ready to be served.
A very practical and versatile recipe because, in addition to being able to fill the baked omelet roll as we prefer, we can prepare it in advance and store it in the fridge until it is used. In fact, the longer it rests, the more perfect and compact slices we’ll get, with the filling well highlighted! Furthermore, we can serve the omelet roll as an appetizer or for a buffet, either for an aperitif, or as a second course for everyday lunch and dinner. All that’s left is to try it!
Discover also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Omelet Roll
- 6 eggs
- 1/2 cup grated parmesan cheese
- salt
- pepper
- 4 cups arugula
- extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1 clove garlic
- 1 1/2 tbsp pine nuts
- 3 leaves basil
- salt
- 7 oz smoked scamorza cheese
- 7 oz turkey breast (or cooked ham)
Tools for Preparing the Baked Omelet Roll
- 1 Bowl
- 1 Fork
- 1 Baking Pan
- Parchment Paper
- 1 Oven
- 1 Food Processor
Steps for Preparing the Baked Omelet Roll
To prepare the baked omelet roll, first beat the eggs with a pinch of salt and pepper in a bowl. Add the grated parmesan cheese and mix with a fork to combine all the ingredients well.
Line a rectangular baking pan (about 8×12 inches) with parchment paper and pour in the beaten eggs. Bake the omelet in a static oven at 356°F for 10-15 minutes or for 10 minutes in a convection oven or air fryer at 338°F.
Take the omelet out of the oven and flip it onto the work surface on a clean sheet of parchment paper. Carefully remove the parchment paper used for baking and let it cool slightly.
While the omelet bakes, prepare the arugula pesto: after washing and drying the arugula well, place it in the mixer glass and add all the other ingredients needed to make the pesto. Blend at low speed and intermittently until you obtain a homogeneous and fluid pesto.
When the omelet is completely cool, you can fill it: spread the base with arugula pesto and add slices of smoked scamorza and turkey breast.
Roll the omelet tightly, using parchment paper to help, and place the baked omelet roll in the fridge for at least 1 hour.
Gently remove the parchment paper, slice the baked omelet roll, and serve it.
Simo and Cicci recommend
The omelet roll can be stored in the fridge for up to two days.
You can replace the arugula pesto with other types of pesto, such as basil, zucchini, Trapanese or red pesto, or with spreadable cheeses like robiola or crescenza; likewise, you can use slices of cooked ham instead of turkey breast.
