The omelet roll with ricotta, bresaola, and artichokes is a tasty idea to serve at the table as an appetizer or perfect for an outdoor meal. Making this recipe is simple and takes little time. Additionally, you can make it well in advance: once filled, you can place the roll in the refrigerator and serve it when needed. I cooked the omelet in the oven, then filled it with ricotta, bresaola, oil-packed artichokes, and arugula; after finishing the filling, I rolled up the omelet and placed it in the refrigerator. This omelet roll will win everyone over with its irresistible taste!
For other recipes, see the collection Roll or Log: Sweet and Savory Recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 0People
- Cooking methods: Oven
Ingredients
- 4 eggs
- 1 tablespoon grated Parmesan cheese
- 2.8 oz bresaola slices (Salumi Lorenzi)
- 3.5 oz ricotta
- 1.8 oz oil-packed artichokes
- 1 bunch arugula
Steps
To make the omelet roll, beat the eggs in a bowl and add the grated Parmesan cheese.
Pour the mixture into a baking pan (12×8 inches) lined with parchment paper and lightly greased.
Bake in a preheated fan oven at 320°F for 6-8 minutes.
Once the omelet is cooked, flip it onto a sheet of plastic wrap and let it cool.
Then spread the ricotta over the omelet, and fill with the artichokes (previously drained), bresaola slices, and arugula (previously washed and dried).
Roll the omelet from the longer side, wrap it tightly with plastic wrap. Refrigerate for at least an hour.
Slice the omelet roll and serve at the table. Enjoy your meal!
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