Omelet roll with arugula and bresaola, spreadable cheese, and cheese flakes. In summer, I often make omelet rolls, but I must say this one is particularly tantalizing.
I prepared the oven-baked omelet with arugula. A very simple roll to prepare and impressive.
Perfect to prepare in advance and slice for a buffet, an aperitif, or a colorful and original appetizer.
Perfect for when it’s hot. It cooks in just 15 minutes and can be prepared even the day before.
Delicious to take to the beach or work. I filled it with fresh spreadable cheese, arugula, and bresaola, but you can use whatever you like, imagine how good it would be with arugula and salmon!
It must be prepared in advance and stored in the refrigerator until it’s time to serve.
This way, the roll becomes compact, and when you slice it, the pieces will be perfectly uniform, beautiful to see and delicious to taste!
When it’s cold, unwrap it and slice it, arrange it on a serving plate, and it’s ready to enjoy.
I used arugula, but you can easily replace it with zucchini or spinach depending on your taste and preference.
- Difficulty: Very easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
- Energy 338.66 (Kcal)
- Carbohydrates 1.36 (g) of which sugars 0.78 (g)
- Proteins 27.88 (g)
- Fat 24.67 (g) of which saturated 7.07 (g)of which unsaturated 5.88 (g)
- Fibers 0.37 (g)
- Sodium 1,424.92 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Omelet Roll with Arugula and Bresaola
- 6 eggs
- 1/3 cup parmigiano (grated)
- 3.5 oz bresaola
- 5 oz spreadable fresh cheese
- as needed arugula (some in the omelet and some to fill)
- as needed parmigiano (in flakes)
- salt
- pepper
Tools
- Bowl
- Baking tray
- Parchment paper
- Plastic wrap
- Hand whisk
Steps for the Omelet Roll with Arugula and Bresaola
First, preheat the oven to 356°F in static mode.
Clean, wash, and dry the arugula leaves, then chop them a little with a mezzaluna.
In a bowl, combine the eggs, arugula, and grated cheese, and mix well with a whisk.
Adjust with salt and pepper. Mix very well.
Take a rectangular baking tray and line it with a sheet of parchment paper.
Pour the mixture and level it well with a spoon or spatula.
Bake in a preheated oven for 15/20 minutes until the surface is lightly golden.
Let it cool completely, then flip the omelet onto a clean sheet of parchment paper.
Now, spread the cheese over the entire surface, fill with bresaola slices, arugula, and cheese flakes.
Roll the omelet with the help of the parchment paper, then close well at the sides.
Place in the fridge for at least one hour or until just before serving.
Unroll, slice the roll, and serve on a serving plate.
Enjoy your meal.
Tips
You can prepare the roll with arugula filling even the day before. It will be more compact when sliced.
You can replace bresaola, arugula, and Philadelphia with your favorite cold cuts and cheeses.
You can make the recipe more protein-rich by increasing the egg whites and the number of whole eggs.
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FAQ (Questions and Answers)
What can I use instead of bresaola?
Smoked salmon or cooked ham works very well. For a vegetarian version, I recommend arugula, tomatoes, and mozzarella.
