There are dishes that are not only real meal-savers, but also manage to win over the palate from the very first bite. Dishes full of flavour, made from simple ingredients reminiscent of old recipes and our Rolled omelette, obviously gluten-free in this is unbeatable!
Here you will find the recipe that I love to make when the fridge is almost down to the bone, but remember that you can put whatever ingredients you have on hand, seasonal vegetables and herbs, in the Omelette Filling: it will never disappoint. And if you want to follow how to make it step by step, prepare it by watching the video recipe.
5.11g carbohydrates per 100g
Ingredients for 4 servings
- 8 eggs
- 130g cooked ham*
- 90g cheese of your choice that melts
- 70g Parmigiano Reggiano cheese, grated
- 50g breadcrumbs**
- salt and extra virgin olive oil
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Beat the eggs in a bowl, adding grated Parmesan cheese, breadcrumbs and salt.
Then, put a few tablespoons of oil in a non-stick frying pan and, when it is hot, pour in the previously prepared egg mixture.
- The pan should be placed on the heat so that it only cooks the part of the omelette closest to you. When this has started to solidify, but the top is still perfectly soft, slightly tilt the pan and start stuffing with cooked ham and cheese.
- With this movement, you allow the soft part of the omelette to slide to the bottom of the pan.
- Then roll the stuffed area on itself and continue with the same technique with the remaining omelette.
- The recommendation is not to be in a hurry and to gradually cook all the parts evenly: follow the video recipe to make sure you don’t make mistakes.
Version with gluten of Rolled omelette
Replace the gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.