The OMELET ROLL is a tasty and colorful dish extremely easy to prepare that can be served both as a fun appetizer and as a light, appetizing, and colorful meal.
It is an extremely versatile recipe both in the preparation of the “omelet” which forms the base of the ROLL, which can be made solely of eggs or with vegetables, becoming even more tasty and cheerful like in today’s recipe with SPINACH and also in the filling.
The OMELET ROLL indeed pairs well with different types of fillings: stracchino and cooked ham, salmon and Philadelphia, speck and robiola, and has another strong point: it can be prepared in advance and wrapped in cling film, it keeps for an entire day to be sliced just before serving.
In today’s recipe, we will prepare the omelet with spinach, which with its sweetness and delicacy pairs well with the filling of stracchino (crescenza) and cooked ham and accompanied by fresh cherry tomatoes can easily become a light and tasty single dish, ideal also for celiacs, as it is made entirely with GLUTEN-FREE ingredients. Alternatively, you can fill your roll with other cold cuts and cheeses of your choice: the recipe remains the same.
Scenic and fresh, this OMELET ROLL will be appreciated by the whole family, and preparing it is a piece of cake: to make it, simply put the eggs in the mixer along with the previously boiled spinach, add the grated Grana Padano cheese, cook everything in a pan or in the oven, and when the OMELET is ready, fill it with your favorite ingredients. You can then decide whether to serve it hot or at room temperature depending on how you fill it.
An easy and economical preparation that is sure to be a success with a creamy and tasty filling that can be shared if served as an appetizer or at a standing buffet or enjoyed in all its delicacy for a light meal with zing.
Here are some recipes for using Eggs in cooking delicious, beautiful, and economical dishes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Energy 289.35 (Kcal)
- Carbohydrates 1.88 (g) of which sugars 0.22 (g)
- Proteins 24.14 (g)
- Fat 20.43 (g) of which saturated 5.81 (g)of which unsaturated 5.57 (g)
- Fibers 1.09 (g)
- Sodium 747.75 (mg)
Indicative values for a portion of 150 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
- 6 eggs
- 1 3/4 cups spinach, cooked, boiled
- 1/2 cup grated Parmesan cheese
- to taste salt
- 1 pinch black pepper (ground)
- 5.6 oz stracchino (or mozzarella)
- 2.8 oz cooked ham
Tools
- Bowl
- Small pot
- Blender
- Pan
Procedure
Start by preparing the omelet. First, boil the spinach, then drain them, squeeze out any excess water, and let them cool. In a separate bowl, lightly beat the eggs. Transfer the eggs and spinach to a blender and start blending until you have a homogeneous mixture. Finally, add the grated Parmesan cheese and blend all the ingredients well. Season with salt and ground pepper.
Now you can decide whether to cook the OMELET in the oven or in a pan. I prepared it in the oven to make the recipe lighter. In this case, line a baking tray with parchment paper (extending slightly over the edges) then pour in the omelet base. Bake in a preheated static oven for about 20 minutes at 356°F. Once cooked, remove it from the oven, take the omelet out of the tray without removing the parchment paper, and let it cool covered with cling film to keep it elastic and prevent it from drying out.
Now you are ready to fill your OMELET ROLL: remove the cling film, spread the stracchino over the entire surface leaving one centimeter free from the edge, cover it all with slices of cooked ham. Once finished filling it and with the help of the parchment paper underneath, roll the omelet from the longest side, then wrap it all up in the paper, closing the ends like a candy. Let it rest for about 10 minutes, then remove it from the paper and cut it into slices. Enjoy your meal!
NOTES
For the preparation of this filled OMELET ROLL, I used previously boiled frozen spinach in the base. Make sure to squeeze them well before adding them to the eggs to avoid excess water ruining the final result. Alternatively, you can substitute with fresh spinach added raw, arugula, or boiled Swiss chard.
I cooked the omelet in the oven, but you can also do it in a pan. In this case, you will need to add a couple of tablespoons of oil to prevent it from sticking.
Instead of cooked ham, you can choose speck or mortadella for a more intense flavor, or if you decide to serve it cold, smoked salmon; the stracchino can be replaced with a fresh spreadable cheese like robiola or Philadelphia.
STORAGE
Once ready, the green omelet roll with spinach can be stored in an airtight container in the fridge for up to 1 day.
FAQ (Questions and Answers)
How do I make a fluffy omelet?
If you love fluffy omelets, add some milk to the mixture, as this indeed makes it fluffier. The trick is to add 1 level tablespoon of flour and 2 tablespoons of milk to the batter.
How to prevent breaking the omelet?
To prevent breaking the omelet and achieve a perfect, soft, and slightly puffy result, it is useful to add 1 level tablespoon of flour, 2 tablespoons of milk, and a knob of butter to the mixture.
