Omelet Roll with peppers, a tasty and very easy recipe to make, ideal to enjoy during the summer.
Just a quick pre-cooking of the peppers in a pan, you can choose your favorites and then combine them with the eggs for a delicious and special final result.
Also great idea for finger food, perfect to prepare in advance.
You can then choose whether to store the roll wrapped in parchment paper to prevent it from drying out until it is cut, or whether to divide it into slices, arrange them on a plate, and then cover them with plastic wrap. Must be stored in the refrigerator.
Below I leave you my recipes with omelet rolls to make at any time.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 eggs
- 1 bull's horn pepper (yellow)
- 2 tbsps extra virgin olive oil
- to taste fine salt (for the peppers and the omelet)
- 2 slices cooked ham
- 4 slices emmentaler (or cheese slices to taste)
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Dish Towel
- 1 Pan
- 1 Spatula
- 1 Baking Dish
- Parchment Paper
Steps
To make the Omelet Roll with Peppers, first wash and clean the pepper by removing the stem and internal filaments.
Cut it into small pieces to facilitate cooking and sauté it in a pan for 10 minutes with a pinch of fine salt.
Set aside.
In a bowl, mix the eggs with fine salt and add the peppers.
Mix well and pour the entire mixture into a baking dish lined with parchment paper, preferably wet and wrung out.
Level with a spatula and bake in a preheated fan oven for 20 minutes at 392°F.
Let it cool.
Flip the omelet and fill it first with cheese slices and then with cooked ham.
Roll it up using the parchment paper to help and store it in the fridge wrapped like this for at least an hour before cutting.
The omelet roll is also perfect to prepare the day before.
