If you’re tired of the usual omelette made in a pan, it’s definitely time to try the stuffed rolled omelette. Much easier to prepare and very, very good, fresh and light because it’s baked.
Something as simple as an omelette can become a very tasty dish, and you can prepare it in advance. In my opinion, it’s ideal for dinners with friends, perhaps serving some excellent and tasty fried toasts first.
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Difficulty: Very easy
Cost: Very cheap
Rest time: 10 Minutes
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Oven

Ingredients

6 eggs
3.5 oz prosciutto (about)
3 oz cream cheese (Philadelphia (about))
1.75 oz arugula (about)
to taste salt

Preparation

Preparing the stuffed rolled omelette is very simple, even more so than the one in the pan because we don’t have to flip it.
Of course, the quantities of ingredients for the filling are indicative because it depends on how much you want them filled.

Let’s start!
Break the eggs and place them in a bowl along with a chopped bunch of arugula, add salt and beat the eggs.

Take a baking tray and cover it with parchment paper, pour the beaten egg inside trying to level it as much as possible and bake in a preheated oven at 356°F for about 20 minutes.

rolled omelette cooking

Once cooked, turn it over onto a cutting board or a work surface and remove the parchment paper. Start filling the omelette by spreading the Philadelphia, then place the prosciutto, and finally, add the torn arugula.

rolled omelette filling

Now roll the omelette on the longer side, tightening slightly as you roll.
Wrap it in parchment paper and refrigerate for a while.

rolled omelette rolling

Remove from the fridge and cut into slices. The stuffed rolled omelette is great to eat either cold or warm.