Stuffed Omelette Roll

Name: Stuffed Omelette Roll
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Eggs whole 8; Grana Padano PDO cheese to grate 1.8 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil for the baking tray to taste; Prosciutto crudo sliced 4.2 oz; Arugula 1 ½ cup; Scamorza (provola) cheese smoked 8 oz; Rocket pesto ½ cup; Arugula 0.9 oz; Grana Padano PDO cheese to be grated 1 tbsp; Pecorino Romano PDO cheese grated 3 tbsp; Pine nuts 1.3 tbsp; Garlic 1 clove; Extra virgin olive oil 2 ¾ tbsp; Fine salt to taste

657

Calories per serving

Gluten Free

Energy Kcal 657
Carbohydrates g 1.8
of which sugars g 1.8
Protein g 45
Fats g 52.1
of which saturated fat g 20.39
Fiber g 0.4
Cholesterol mg 511
Sodium mg 1828

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + 1 hour of cooling

PRESENTATION

Golden color and a soft, rolled shape give the stuffed omelette roll serious table appeal—a real family favorite that everyone notices first. Rich flavor and a savory, baked omelet roll style combine for something different from everyday scrambled eggs or classic breakfast plates. Each bite brings that moist, fluffy texture families like, plus plenty of satisfying goodness since this dish often delivers with that unmistakable rich texture from hearty fillings. Even though it looks impressive on the brunch table, it works great for low-key family Saturdays or those weekday breakfasts when you want something extra NICE without extra fuss. This really says SPECIAL for breakfast or brunch gatherings (great for potlucks or just sharing with neighbors), and since it packs so much taste into each serving, it’s easy to see why families gravitate toward these bold, delicious flavors—DELICIOUS every time and a real winner for home cooks who want easy success.

Busy mornings get easier with the simple format of this baked eggs recipe, since it fits into about any breakfast routine while keeping everyone happy. Versatility makes this a go-to, whether you love an old-school ham and cheese omelet or come up with your own fun fillings (kids usually have great ideas for what goes inside!). For meal plans that call for easy omelet recipes, baked omelet rolls deliver reliable results...good for everything from make-ahead family breakfast recipes to hearty after-school snacks. The texture—always nice and fluffy—stands up really well next to all your favorite toppings, and serving suggestions can get creative, from tangy hot sauce to something as simple as a fresh green salad or a scoop of salsa. Families who try it tend to put it into regular rotation, since it’s just the kind of reliable, flexible dish every home cook appreciates. Want a meal that looks beautiful, tastes great, and adapts with your crowd? The stuffed omelette roll is a smart option every time.

INGREDIENTS

657

Calories per serving

Ingredients for the omelette for a 13x10 inch baking sheet: Eggs 8 - whole; Grana Padano PDO cheese 1.8 oz (50 g) - to grate; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste - for the baking tray

for the filling: Prosciutto crudo 4.2 oz (120 g) - sliced; Arugula 1 ½ cup (30 g); Scamorza (provola) cheese 8 oz (230 g) - smoked; Rocket pesto ½ cup (100 g)

for the arugula pesto: Arugula 0.9 oz (25 g); Grana Padano PDO cheese 1 tbsp (15 g) - to be grated; Pecorino Romano PDO cheese 3 tbsp (15 g) - grated; Pine nuts 1.3 tbsp (12 g); Garlic 1 clove; Extra virgin olive oil 2 ¾ tbsp (40 g); Fine salt to taste

Preparation

How to prepare Stuffed Omelette Roll

To prepare the stuffed omelette roll, start by preparing the Arugula Pesto, which will be used for the filling. Wash the arugula very well under plenty of fresh running water, dry it, and place it in the mixer cup 1: add the pine nuts 2, the grated Grana Padano cheese 3.

Then add the Pecorino cheese 4, the peeled and whole garlic clove 5, and the salt 6.

Start blending everything at low speed 7 and gradually add the remaining extra virgin olive oil in a stream until you obtain a well-blended and fluid cream 8. Once the arugula pesto is prepared, set it aside and start preparing the omelette: beat the eggs in a bowl 9.

And add the salt 10, the pepper 11, and the grated cheese 12.

Take a baking sheet about 13x10 inches, line it with parchment paper, and brush it with a little oil 13. Pour the mixture 14 and place the omelette to bake in a preheated static oven at 356°F for 15 minutes or at 320°F for 5-8 minutes in a fan oven 15.

When the omelette is cooked, remove the baking sheet 16, place some plastic wrap on a cutting board 17; invert the baking sheet onto it and gently remove the parchment paper, then let it cool 18.

When the omelette is cold, fill it by placing the slices of scamorza cheese 19 and sprinkle with the arugula pesto you prepared earlier 20. Then cover with fresh arugula leaves previously washed 21.

And finally finish with a layer of prosciutto 22. Roll the omelette 23 and wrap it tightly with plastic wrap 34, trying to tighten it just enough to make it compact and to keep its shape.

Then place the stuffed omelette roll in the refrigerator so it compacts and flavors for at least 1 hour. After the necessary time, gently remove the plastic wrap from the roll 25, cut it into slices 26, and your stuffed omelette roll will be ready to be served 27!

Storage

You can store the stuffed omelette roll in the refrigerator covered with plastic wrap for up to 2 days. Freezing is not recommended.

Tip

If you prefer, instead of arugula pesto, you can use basil or marjoram pesto, or replace the scamorza slices with another sliced cheese and also use cooked ham instead of prosciutto.

For the translation of some texts, artificial intelligence tools may have been used.

Stuffed Omelette Roll

PRESENTATION

INGREDIENTS

How to prepare Stuffed Omelette Roll

Storage

Tip

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