This Rolled Zucchini and Carrot Omelette is perfect at room temperature, sliced to serve as a main course, to take on a trip or to the beach, but also excellent baked with grated cheese on top.
A combination of summer colors and flavors perfect for any occasion, simple and quick to make, filled with cooked ham, ricotta, and chopped Taggiasca olives, it will be loved by everyone.
You can add some aromatic herbs to taste both in the omelette and the filling, some fresh chopped mint or parsley goes well with the ricotta, and basil in the omelette will give an irresistible aroma.
10 minutes in the oven and the Rolled Zucchini and Carrot Omelette will be ready to fill and enjoy right away. Obviously, you can vary the vegetables according to the season, add, for example, some chopped zucchini flowers in the summer along with the other vegetables, and in the filling add some robiola cheese or stracchino softened with a little extra virgin olive oil instead of ricotta.
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Below are other rolled omelette recipes to try out each time, and then, as always, right below the photo, let’s discover how to prepare the Rolled Zucchini and Carrot Omelette!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Rolled Zucchini and Carrot Omelette
- 4 eggs (medium)
- 2 zucchini
- 2 carrots
- 2/3 cups all-purpose flour
- 2 pinches salt
- to taste black pepper (ground)
- 3.5 oz cooked ham
- 1 cup ricotta cheese
- 1.5 oz Taggiasca olives (or black)
- 2 pinches salt
- 1 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Grater
- 1 Baking pan rectangular
- 1 Strainer
Preparation of Rolled Zucchini and Carrot Omelette
First, wash, trim, and grate zucchini and carrots with a coarse grater.
Place the vegetables in a fine mesh strainer and press them to remove as much water as possible.
In a large bowl, beat the eggs with the flour, salt, and pepper, and if desired, add chopped parsley or basil.
Add the well-drained vegetables and pour the mixture onto a rectangular baking tray lined with parchment paper.
Bake the zucchini and carrot omelette on the middle shelf of a preheated oven at 356°F, static mode, for 10 minutes.
Once cooked, remove the omelette from the tray (keeping the parchment paper together) and roll it up, let it cool.
Finely chop the pitted Taggiasca olives, in a bowl work the ricotta with a little extra virgin oil to make it creamy, salt.
Add the chopped olives and mix well to combine, you can add grated cheese or also chopped aromatic herbs.
Now that the omelette is at room temperature, unroll it, gently remove the parchment paper, and cover the base with the ricotta, making an even layer.
Spread the cooked ham on top and roll starting from the long side. If you want to eat it at room temperature, you can now place it on a serving dish.
If you want to bake it again, sprinkle the surface with grated cheese, keeping the seam side down.
Bake it at 338°F on the middle shelf for 8-10 minutes or until the cheese is melted.
Storage and Tips for Rolled Zucchini and Carrot Omelette
You can store it in the refrigerator for 2 days well closed in an airtight container.
You can eat it at room temperature or the next day cold from the fridge, or bake it again to eat it hot sprinkled with grated cheese.
Add chopped herbs to taste both to the omelette and the filling.
You can substitute ricotta with spreadable cheese like robiola or with stracchino softened with a little extra virgin olive oil.
Adding zucchini flowers to the omelette will make it tastier and more scenic.
Use seasonal vegetables always grated and raw in the omelette.
Other Recipes
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