Quick skillet omelette roll, stuffed with mayonnaise, tomatoes, and mozzarella, a delicious and quick dish to make either in the skillet or alternatively in the oven. Just prepare a simple egg omelette, seasoned with a little pepper and salt, and once ready, fill it immediately with sliced tomatoes, mayonnaise, great even homemade with my quick mayonnaise recipe, and with mozzarella, but of course, you can fill the omelette roll in other ways, with ham and spreadable cheese, or with prosciutto and arugula, or with mortadella and ricotta, with bresaola and parmesan, in short, there is no limit to creativity. It is a quick and tasty appetizer to prepare, great to enjoy cold, but also excellent as a main dish for a family lunch or dinner. I often prepare it, sometimes even for outings in the camper, I make a couple at home with different flavors and then we find ourselves at the sea with friends and we already have something good to enjoy in pleasant company, just slice it well cold from the fridge and you’re done.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Skillet Omelette Roll
- 4 eggs
- to taste salt
- to taste pepper
- 1/2 tablespoon flour
- 1/2 cup milk
- 1 tablespoon extra virgin olive oil
- 2 salad tomatoes
- 3.5 oz mozzarella
- 1 tablespoon mayonnaise
- to taste salt
- basil or dried oregano
Tools to Prepare the Skillet Omelette Roll
- 1 Bowl
- 1 Hand whisk
- 1 Skillet
- 1 Plate
- 1 Plastic wrap
Steps to Prepare the Skillet Omelette Roll
In a bowl, mix the flour with a splash of milk to create a lump-free cream, add all the milk and eggs, and whisk. Add salt and pepper and, if you like, parsley and grated cheese, though not essential.
Put a tablespoon of oil in a skillet and heat it. A large and non-stick skillet of 12 inches diameter.
Pour the eggs into the skillet, set to the lowest heat, and cook with a lid. When the omelette is set, flip it and let it brown on the other side.
Let it cool a bit, then fill with mayonnaise, thinly sliced tomato, seasoned with a little salt, and finely sliced mozzarella, adjust to your taste if 3.5 oz is enough or if you need to add a bit more. Enrich with basil leaves and roll to form a roll, wrap in plastic wrap, and let it cool completely in the fridge before enjoying in pieces or slices. This is a perfect summer recipe, quick to make in advance and delicious.
