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The light omelette roll is outstanding! Perfect for Sunday lunch with the family, it is the snack that absolutely cannot be missed
The light omelette roll is extraordinary! Done in a couple of very simple steps, no one can resist the temptation to eat at least a slice, even just to hear how it turned out. Soft and inviting, it melts in the mouth from the first bite, pampering the palate with its delicious flavour.
Perfect presented as an appetizer or as an aperitif, it is also excellent for an aperitif mouth-watering!
Light omelette roll here’s how it’s done
The Light omelette roll it’s a fairy tale! Enjoyable and tasty, everyone wants to eat it: even children. It is a delicacy to be enjoyed cold that is snapped up in an instant.
Try it tonight for dinner as a second course, accompanying it with a light side dish such as a light fresh salad, and you will see that this also turns out to be a dinner recipe simply amazing!
Made in: few minutes
Cooking: oven, 200° for 7-10 minutes
- Instruments
- two bowls
- a fork
- a knife
- greaseproof paper
- a dripping pan
- transparent film
- a nice serving dish
- Ingredients
- 2 tablespoons of grated Parmesan
- 3 pairs of organic eggs
- salt and freshly ground pepper
- a sprig of chopped parsley
- to stuff
- 120 g of philadelphia
- 70 g of smoked salmon
- cherry tomatoes to taste
- black pepper
- marjoram
Light omelette roll, procedure
In a bowl, beat the eggs with the grated Parmesan cheese and adjust the salt and pepper solution. Season with the chopped parsley and transfer the uniform mixture to a pan lined with parchment paper, level the surface and bake at 200° for 7-10 minutes. At the end of cooking, take the omelette out of the oven, cover it with parchment paper and wrap it around itself in order to have a roll which you will let cool.
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Meanwhile, in a second bowl, mix the philadelphia with the pepper and marjoram. After the necessary time, unroll the omelette and spread its surface with the cream cheese, leaving 1 cm from the edge. Add the minced salmon and some tomato chunks and then wrap the stuffed omelette back on itself to have a roll that you will wrap in transparent film and let it rest in the fridge for 1 hour before cutting it into slices that you will serve on a nice serving plate .
