The omelette roll with ricotta cream and zucchini flowers is a main course that is rich, tasty, and colorful. It’s a different way to present and enjoy two classics: the omelette and zucchini flowers. It’s an easy and quick preparation to serve mainly cold (but it’s also good hot) either as a main dish or as a filling for a tasty sandwich. The omelette rounds are also a nice idea to include among finger food appetizers. Let’s prepare them also as a lunch to bring to work or in your free time. With these doses, you can obtain 2 omelette rolls with ricotta cream and zucchini flowers, with a diameter of 8 inches and about 20-22 filled rounds. I used an 8-inch diameter pan and cooked the two omelettes separately, but you can also prepare just one, using a 11-inch pan.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 24 slices
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 medium whole eggs
- 6 tablespoons milk
- to taste fine salt
- to taste freshly ground pepper
- to taste chives (fresh or dried)
- 4 tablespoons grated table cheese
- 5.3 oz ricotta
- 20 zucchini flowers
- to taste extra virgin olive oil
Tools
- 1 Pan
Steps
1) Clean the zucchini flowers from the outer stems, the stalk, and the internal pistil. Wash the flowers under running water and squeeze them well.
2) Grate the cheese, chop the fresh chives (basil is also fine).
3) In a bowl, put the ricotta, grated cheese, chopped zucchini flowers, and spices. Mix well until a nice soft cream is obtained. Taste and adjust salt if necessary.
4) In another bowl, slightly beat the whole eggs with 6 tablespoons of milk and a pinch of salt and pepper (if liked). Mix very well.
5) Heat the non-stick pan (or an omelette turner) brushed with a little extra virgin olive oil on the smallest burner. Once the oil is sufficiently hot, pour the mixture and cook the omelette first on one side and then on the other. Flip the omelette only when there is no more liquid egg on the surface and it easily detaches from the pan. Be careful of any residual oil in the pan.
6) To flip the omelette. If you’re not using an omelette turner, turn off the burner, place a plate (with a larger diameter than the pan) covered with parchment paper on the pan; flip the pan to slide the omelette onto the plate; then slide the omelette (thanks to the parchment paper) back into the pan on the side that needs to be cooked. Turn the burner back on and finish cooking the omelette, always keeping the flame medium-low to avoid burning. When the omelette is ready, turn it off and transfer it to a cutting board covered with parchment paper. Be sure to use an oven mitt and pot holders
7) Using the parchment paper, immediately roll the omelette gently to get a cylinder and let it cool for at least 20 minutes, to be able to fill and slice it without problems later.
8) When the omelette is cold, unroll it and spread it with the ricotta cream and zucchini flowers. Roll it up again; immediately slice it into rounds about 0.8 inches wide and serve them with fresh mixed salad and balsamic vinegar.
9) If it will not be eaten immediately, keep it in the fridge, rolled in parchment paper, until it’s time to slice and serve it.
The idea in more. For an even quicker preparation, add the ricotta cream and zucchini flowers directly to the raw omelette mixture, mix, and cook it as described above. In this second case, the omelette roll with ricotta cream and zucchini flowers can also be enjoyed hot.
