Stuffed Omelette Roll

Here is the recipe for a stuffed omelette roll, a tasty and versatile preparation that can be adapted with various types of fillings. Here I will include a version with a ricotta and spinach filling, but feel free to modify the filling according to your tastes.

Ingredients

• 6 eggs
• 200 g of ricotta cheese
• 200 g of fresh or frozen spinach (if fresh cleaned and boiled, if frozen, thawed and squeezed dry)
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• Extra virgin olive oil

Preparation

1. Crack the eggs into a bowl and beat them as if making an omelette. Add salt and pepper to taste.
2. Heat a large pan with a drizzle of oil and once hot, pour in the egg mixture. Cook over medium-low heat until the omelette is set and golden on one side, then flip it over and cook the other side.
3. Meanwhile, prepare the filling by mixing the ricotta with the boiled and squeezed spinach (or simply thawed and squeezed if using frozen spinach). Add salt, pepper, and nutmeg to taste and mix well.
4. When the omelette is ready, transfer it onto a work surface and spread the ricotta and spinach mixture over it.
5. Gently roll up the omelette, using parchment paper or a clean dish towel if necessary.
6. Let the omelette roll rest for a few minutes before slicing it, so that it holds its shape.
7. Serve the stuffed omelette roll sliced, as an appetizer or second course.

As an Italian twist, you could consider adding some cooked ham or grated Parmesan cheese to the filling for an extra touch of flavor. The addition of freshly chopped aromatic herbs, like basil or parsley, can also enhance the filling.

Remember that you can customize the filling with whatever you prefer or have available: for example, you could stuff the omelette with chopped sun-dried tomatoes, crumbled feta cheese, and sliced olives for a Mediterranean-flavored variant.