Cold omelet rolls, an extremely simple main course, also to be made in advance. Another quick summer main dish recipe, perfect to prepare for everyday dinner. Great also as an appetizer or as finger food for a house aperitivo with friends.
The recipe is very simple! I prepared a normal omelet in a pan, which I then filled with squacquerone and cucumbers. Of course, other cheeses and vegetables of your choice can be used. The important thing is to prepare a rather thin omelet, so that it can be easily rolled. To be able to cut it without problems, I also recommend letting the roll rest in the refrigerator for at least half an hour.
But if it’s hard to resist tasting it, you can cut it into rolls with a thickness of 1 or 2 cm and serve it immediately at the table. Curious to find out how to prepare it? Then let’s go to the kitchen, because the omelet rolls with squacquerone and cucumbers will be ready in a click!
If you are interested in other summer main dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 131.06 (Kcal)
- Carbohydrates 1.17 (g) of which sugars 0.65 (g)
- Proteins 8.28 (g)
- Fat 10.52 (g) of which saturated 4.76 (g)of which unsaturated 3.07 (g)
- Fibers 0.13 (g)
- Sodium 690.52 (mg)
Indicative values for a portion of 2 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
- 2 eggs
- 3 tbsp grated Parmesan cheese
- salt (to taste)
- pepper (to taste)
- 2 tsp extra virgin olive oil
- 1/3 cup squacquerone
- 1 cucumber
Tools
- Pan
- Bowl
- Cutting Board
- Knife
- Parchment Paper
- Peeler
Steps
First, place the eggs in a bowl. Then add the grated cheese, season with salt and pepper, and mix. Heat the oil in a nonstick pan and pour in the egg mixture. Cover with a lid and cook for 4 minutes over low heat.
Then remove the lid and turn the omelet over with the help of a spatula. Finish cooking on the other side and place the omelet on a plate to cool. Meanwhile, wash a cucumber and slice it thinly with a peeler.
Take the omelet again, place it on a sheet of parchment paper. Spread the squacquerone over the entire surface and add the cucumber slices side by side, slightly overlapping them. Then, with the help of the parchment paper, roll the omelet tightly to form a sausage shape and place in the refrigerator to rest for 30 minutes. This step will help you cut the omelet roll better.
After the resting time, take the omelet roll from the refrigerator, unwrap it from the parchment paper and place it on a cutting board. The omelet rolls are ready! Cut the roll into 2 cm slices and serve.
Storage and Tips for Cold Omelet Rolls
Cold omelet rolls can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Cold Omelet Rolls
What can I substitute for squacquerone?
You can use another spreadable cheese of your choice: crescenza, robiola, or goat cheese.
