Stuffed Omelette Roll

I can provide you with a recipe for a stuffed omelette roll, which is a very versatile dish that can be made with a variety of fillings to suit personal tastes. Below, I describe an Italian version with a cheese and spinach filling.

Ingredients

For the omelette:

• 6 eggs
• Salt, to taste
• Black pepper, to taste
• A pinch of nutmeg (optional)

For the filling:

• 200 g of fresh or frozen spinach
• 200 g of ricotta
• 100 g of grated cheese (Parmesan or Pecorino)
• Salt and pepper, to taste

Preparation

1. Begin by washing the spinach if it’s fresh. If you’re using frozen spinach, thaw it first and squeeze well to remove excess water.

2. In a pan, cook the spinach with a drizzle of oil and garlic to taste until it softens. Add a light sprinkle of salt and let it cool down.

3. In a bowl, beat the eggs with salt, pepper, and nutmeg until the mixture is smooth.

4. Pour the beaten eggs into a slightly oiled non-stick pan and cook over low to medium heat. Using a spatula, occasionally move the eggs from the edges toward the center for even cooking.

5. When the omelette is cooked but still soft on the surface, flip it onto a damp cloth or baking paper, and let it cool.

6. Prepare the filling by mixing the ricotta, cooked spinach, and grated cheese in a bowl, adjusting the seasoning with salt and pepper.

7. Spread the filling over the omelette, leaving a free edge on the sides, then roll up the omelette onto itself, assisting with the cloth or baking paper.

8. Wrap the omelette roll in aluminum foil and let it rest in the refrigerator for at least an hour.

9. Before serving, remove the roll from the refrigerator and cut it into slices about 2-3 cm thick.

If you have other ingredients available or would like a different variation, I can suggest other filling combinations!

Interesting Facts

The omelette roll is a versatile dish that can be prepared in advance and served as an appetizer or main dish, even cold, excellent for picnics or buffets.