Omelette roll with light vegetables, with cream cheese and tuna.

Good, light, and delicate. The crunchiness of the vegetables contrasts well with the creaminess of the light cream cheese and the body of the tuna.

The vegetables provide the right hydration to the omelette, baked in the oven.

Easy to make, you can serve it as an appetizer or as a main course.

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Cost: Very economical
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

454.89 Kcal

calories per serving

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Energy 454.89 (Kcal)
Carbohydrates 4.40 (g) of which sugars 2.22 (g)
Proteins 23.14 (g)
Fat 38.77 (g) of which saturated 5.55 (g)of which unsaturated 4.85 (g)
Fibers 1.46 (g)
Sodium 761.80 (mg)

Indicative values for a portion of 200 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

Let’s go shopping

6 eggs
1 cup zucchini
1 cup bell peppers (or mushrooms)
Half onion (or 1/2 cup of leek or shallot)
2 tablespoons Pecorino Romano cheese (or Parmesan)
1 clove garlic
1 bunch parsley
2 tablespoons extra virgin olive oil
3 oz oz canned tuna in oil (well-drained)
1 cup cup cream cheese (light)
to taste salt
to taste pepper

Omelette Roll with Light Vegetables

Tools

What we need to make

1 Baking tray
1 Knife
1 Chopping board
1 Parchment paper
1 Bowl

Steps

Let’s get into the kitchen

Preheat the convection oven to 356°F
Prepare the vegetables: wash the zucchini and remove the ends, do the same with the bell pepper, and peel the onion.
Cut these vegetables into small cubes.
Chop the garlic and parsley with a knife, and set them aside
Spread the vegetable cubes on the baking tray with parchment paper underneath. Season with salt, pepper, and a drizzle of extra virgin olive oil. Spread them out well and bake for 10 minutes.
In the meantime, prepare the eggs: In the bowl, combine the eggs, chopped parsley, and garlic,
a pinch of salt and a pinch of pepper, and the Pecorino cheese. Mix well.
As soon as the vegetables are cooked, pour the egg mixture over them,
and bake at the same temperature for another 10 minutes. After the time has passed, remove the baking tray and let it cool slightly, but not completely.
Remove the omelette from the baking tray but keep the parchment paper. Place it on a work surface and spread the cream cheese. Now that the omelette is still warm, it’s easier.
Now place the tuna on the cheese
using the parchment paper, start by taking the corners closest to you, and begin rolling
finally close the ends like a candy. Place the roll on a serving dish, and put it in the fridge for 2 hours or more.
After the time has passed, unroll it and cut it into slices about 3/8 inch thick.
Here is the Omelette Roll with Light Vegetables