The omelette is really a fast and versatile dish: try also to roll it up stuffing it with the ingredients you prefer or trying our recipes!
There omelette it is really the queen of quick and easy dishes to make: just beat eggs, add favorite ingredients (or leftovers in the fridge) and the dish is done. However, in order not to do "the usual omelette", we can present it sometimes in the form of a stuffed roll.
THE omelette rolls they are a fast and original way to propose something different on the table and there is really no limit to the imagination: they can be filled as you want.
Here are some examples of recipe, all signed La Cucina Italiana. Try it right away, even as a cold dish, ideal for picnics or lunch breaks in the office.
Omelette roll with feta and pumpkin flowers
For this roll, the trick of goodness is to make it … green. Peel, blanch and then sauté the herbs in a pan, which will then be added, chopped, to the beaten eggs. Pour the mixture over a baking tray, covered with baking paper, and after leveling it, bake the omelette at 180 ° for about 10 minutes. Let it cool, fill it with pieces of feta cheese and open pumpkin flowers. Roll it up and put it back in the oven. Finally, let it cool and serve in rounds.
Omelette roll with beans
The Fava beans they are a typical legume of the summer season. For this recipe, prepare the omelette in the pan as usual, but do not turn it, so as to leave the surface a little behind with cooking. Then place it on a baking tray, ready to be baked, but first garnish with flaked pecorino and broad beans. Roll it up and bake it for about 7 minutes at 150 °. Remove from the oven, let cool and serve in rounds on a bed of misticanza.
Omelette roll with ricotta and artichokes
Ricotta and artichokes it really is a winning combination in the kitchen, with that mix of delicate and pungent flavors. Use them to garnish your omelette roll. Do this: prepare the usual omelette in the pan. Meanwhile, cook the artichokes in the pan, cut into thin slices and work the ricotta with salt and pepper. Spread the ricotta cream on the prepared omelette, add the artichokes, roll, cut into round slices and the dish is ready.
Roll of speck omelette and monk's beard
To do this roll first of all, boil the monk's beard, to be crumbled together with the omelette mixture. Spread the mixture over the baking tray, covered with baking paper, and bake at 160 ° for about 15 minutes. Let the omelette cool, while you cut the speck into strips and make it crispy in a pan. Garnish the omelette with the bacon and hulled pumpkin flowers. Roll up and serve cut into rounds.
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