Full speed ahead: Stuffed omelette roll
How many times have you arrived home at dinner time without having any ideas of what to prepare? The Summer omelette roll is a solution to many situations.
In fact, all you need is fresh eggs and a little grated Parmesan cheese to prepare the magical and tasty omelette disc, then you can create the stuffing according to what you find in your fridge and pantry: each time you can serve a roll with a different flavour and colour.
My advice is to always try to use a good amount of vegetables for the stuffing in order to balance the protein- and fat-rich omelette with vitamins and fibre. You can then serve it with a nice slice of wholemeal bread to get the right amount of carbohydrates.
If you are a fan of omelettes, try this Stuffed Omelette.
Summer omelette roll
carbohydrates per 100g negligible
Ingredients for 4 servings
- 7 eggs
- 125g cow’s milk mozzarella
- 40g Parmigiano Reggiano cheese, grated
- 1 tomato
- a handful of lettuce
- 1 tbsp olive pâté*
- extra virgin olive oil
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Beat the eggs well in a bowl with a fork, add the Parmesan cheese and a pinch of salt and pepper.
- Put a little oil in a 25-28cm diameter non-stick frying pan and pour in the egg mixture. Cook it over medium heat and, when it has set, turn it over with the help of a lid.
- Place the omelette disc on a board and stuff it: spread the lettuce, place the sliced tomato and mozzarella on top, then the olive pâté evenly distributed.
- Roll the omelette tightly, then cut the cylinder in half to serve so that the colours of the ingredients inside can be seen.
Version with gluten of Summer Omelette Roll
The recipe contains only naturally gluten-free ingredients.
