Cold omelette roll is a delicious main course, easy to make and perfect during the hot summer days. The zucchini omelette roll doesn’t break and is perfect for filling in numerous ways. I love this Caprese version with tomato and mozzarella. I recommend letting the mozzarella rest in a colander or on a plate after cutting it and not using it immediately to fill the roll, as it will release a lot of liquid which would make the roll very moist. The omelette roll with tomato and mozzarella is also perfect to serve as an appetizer or as a starter. If you have leftover egg whites from other preparations, try the Stuffed Egg White Roll. Now let’s see how to prepare the cold omelette roll and if you try it, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare the cold omelette roll

3 eggs
Half zucchini
2 tablespoons all-purpose flour
to taste tomato
to taste spreadable cheese (like Philadelphia)
1 mozzarella
to taste extra virgin olive oil
to taste salt

Tools

1 Baking Pan

How to prepare the cold omelette roll

Let’s start preparing the cold omelette roll. First, trim the zucchini, wash it, and grate half of it.
Squeeze it to remove all the liquid it naturally contains.
Pour the eggs into a bowl, add a dash of extra virgin olive oil,
a pinch of salt
and pepper
beat with a whisk until you get a nice homogeneous mixture.
Add two tablespoons of flour
and incorporate them with the whisk, make sure there are no flour lumps.
When the mixture is lump-free, add the grated and squeezed zucchini
and mix them with the eggs.
Line a baking pan with parchment paper. Mine is square and about 8.27 inches. Bake the omelette in a static oven preheated to 356°F for 10 minutes.
The time may vary depending on the type of oven. Before taking it out, it should still be dry. When cooked, take it out of the oven and cover it with plastic wrap,
and roll it up. This step will prevent the roll from breaking due to moisture, let it cool while rolled.
In the meantime, slice the mozzarella and let it rest to lose its liquid.
Also slice the tomato.
When the zucchini omelette roll is cold, unroll it, remove the plastic wrap, and spread some spreadable cheese,
add tomato slices
and mozzarella.
Roll it tightly
and wrap it tightly like a candy, refrigerate it for at least a few hours. It should be cold before serving.
When the cold omelette roll is ready, take it out of the fridge and slice it.