OMELETTE ROLL with spinach, cooked ham and melting cheese
The OMELETTE ROLL is a flavorful and colorful dish that’s extremely easy to prepare and can be served either as a playful appetizer or as a light, appetizing and colorful meal.
It’s an extremely versatile recipe both in preparing the “omelette” base that forms the ROLL — which can be plain eggs or include vegetables, becoming even tastier and brighter as in today’s recipe with SPINACH — and in the filling.
The OMELETTE ROLL pairs well with many types of fillings: stracchino and cooked ham, salmon and Philadelphia, speck and robiola. Another advantage: it can be made in advance and wrapped in plastic wrap to keep for a full day, then sliced just before serving.
In today’s recipe we’ll make the omelette with spinach, whose sweetness and delicacy go well with a stracchino (soft spreadable cheese) and cooked ham filling; served with fresh cherry tomatoes it can easily become a light and tasty main course, also suitable for people with celiac disease since it is made entirely with GLUTEN-FREE ingredients. Alternatively, you can fill your roll with other cold cuts and cheeses to your liking: the recipe remains the same.
Spectacular and fresh, this OMELETTE ROLL will be appreciated by the whole family and preparing it is really child’s play: simply blend the eggs together with pre-boiled spinach, add grated Parmigiano Reggiano, cook everything in a pan or in the oven, and when the OMELETTE is ready, fill it with your favorite ingredients. Then decide whether to serve it hot or at room temperature depending on the filling.
An easy and economical preparation that’s sure to be a success, with a creamy and tasty filling to share as an appetizer or at a standing buffet, or to enjoy in all its delicacy as a light but bold meal.
Below I leave you a few recipes to make the most of eggs in the kitchen, cooking tasty, attractive and economical dishes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 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
- 7 oz spinach, cooked, boiled (about 2 cups cooked)
- 1/2 cup grated Parmigiano Reggiano (Parmesan) (about 2 oz)
- to taste salt
- 1 pinch black pepper (ground)
- 6 oz stracchino (or mozzarella (soft spreadable cheese))
- 3 oz cooked ham (prosciutto cotto)
Tools
- Bowl
- Small saucepan
- Blender / Food processor
- Pan
Procedure
Start by preparing the omelette. First, boil the spinach, then drain and squeeze well to remove any excess water and let it cool. In a separate bowl, lightly beat the eggs. Transfer the eggs and the spinach to a blender or food processor and blend until the mixture is homogeneous. Finally add the grated Parmigiano Reggiano and blend well to combine all ingredients. Season with salt and ground pepper.
Now you can decide whether to cook the OMELETTE in the oven or in a pan. I baked it in the oven to make the recipe lighter. In this case, line a baking sheet with parchment paper (letting it come up slightly on the sides), then pour in the omelette base. Bake in a preheated conventional oven for about 20 minutes at 356°F. Once cooked, remove it from the oven, lift the omelette out of the pan without removing the parchment paper and let it cool slightly, covered with plastic wrap so it stays elastic and does not dry out.
Now you’re ready to fill your OMELETTE ROLL: remove the plastic wrap and spread the stracchino evenly over the entire surface, leaving about 1/2 inch from the edge free, then cover with slices of cooked ham. Once filled, using the underlying parchment paper roll the omelette from the longest side, then wrap it in the paper and seal the ends as if it were a candy. Let it rest for about 10 minutes, then remove the paper and slice. Enjoy!
NOTES
For this filled OMELETTE ROLL I used frozen spinach that had been previously boiled. Make sure to squeeze it very well before adding to the eggs to avoid excess water ruining the final result. Alternatively you can replace it with raw fresh spinach, arugula or boiled chard.
I baked the omelette in the oven but you can also cook it in a pan; in that case add 2 tablespoons of oil to prevent sticking.
Instead of cooked ham you can choose speck or mortadella for a more intense flavor, or if you plan to serve it cold you can use smoked salmon; stracchino can be substituted with another spreadable fresh cheese such as robiola or Philadelphia.
STORAGE
Once ready, the green omelette roll with spinach can be kept, closed in an airtight container, in the refrigerator for up to 1 day.
FAQ (Questions and Answers)
How do I make a fluffy omelette?
If you like fluffy omelettes add milk to the mixture, as it makes it puffier. The trick is to add 1 level tablespoon of flour and 2 tablespoons of milk to the batter.
How can I avoid tearing the omelette?
To avoid tearing the omelette and to get a perfect, soft and slightly puffed result, add 1 level tablespoon of flour, 2 tablespoons of milk and a small knob of butter (about 1/2 tablespoon) to the mixture.
