Stuffed Omelette Rolls can be a great idea for a tasty appetizer. Ideal to serve alongside an aperitif, this omelette roll is quick to prepare, filled with cream cheese and cooked ham, and after resting in the fridge, it is ready to serve. When sliced, it looks even more beautiful. But now, let’s see together how to prepare these stuffed baked omelette spirals.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 262.30 (Kcal)
- Carbohydrates 1.27 (g) of which sugars 0.28 (g)
- Proteins 12.21 (g)
- Fat 17.78 (g) of which saturated 3.68 (g)of which unsaturated 3.13 (g)
- Fibers 0.41 (g)
- Sodium 728.69 (mg)
Indicative values for a portion of 100 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 for Stuffed Omelette Rolls
- 3 eggs
- 1/3 cup Parmesan cheese
- 1/2 cup cream cheese
- 1.8 oz cooked ham
- 1.8 oz green olives in brine (pitted)
- 1/2 cup lamb's lettuce
- to taste salt
- to taste extra virgin olive oil
Tools Needed for Stuffed Omelette Rolls
- 1 Baking Tray
- 1 Fork
- 1 Bowl
- Parchment Paper
- Plastic Wrap
- 1 Brush
- 1 Knife
Steps for Stuffed Omelette Rolls
Turn on the oven to 355°F and wait for it to reach the temperature. Crack the eggs into a bowl and beat them well with a fork.
Add the salt, also add the grated cheese and mix everything well. If desired, you can also add a clove of garlic and chopped parsley.
Place parchment paper on a rather small square or rectangular baking tray (8×8 inches), brush with oil, and pour the mixture inside.
Level well so that, once cooked, the omelette has a uniform thickness, without thicker and thinner parts.
Place in a preheated oven at 355°F for about 15 minutes, until the omelette is firm, dry, but soft.
Once cooked, remove the omelette from the oven, cover the surface with parchment paper and allow it to cool.
Once it has completely cooled, turn the omelette over so that the darker side comes into contact with the filling.
Spread the cream cheese evenly over the entire surface, using a knife or a spatula.
Place the slices of ham, chopped pitted olives, and lamb’s lettuce on top, after washing and drying it well.
Roll the omelette on itself and wrap it tightly first with the same parchment paper it was baked on, then with the plastic wrap, closing it like a candy.
Place the roll in the fridge for at least a couple of hours, but overnight is also fine, so it can firm up well and be more compact when cutting.
A little before consumption, remove the plastic wrap and paper and slice. If thin slices are created, it is better to hold them in place with toothpicks.
With these quantities, with the suggested tray size, and cutting at about 0.6 inches, you should get 12 spirals.
Stuffed Omelette Rolls are ready. Enjoy your meal!
Annamaria’s Tips
Annamaria’s Tips
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