Traditional recipes

Herb omelette roll

Herb omelette roll

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Recipe Herbal omelette roll of of 28-09-2011 [Updated on 16-02-2015]

This morning I give you the recipe to prepare a herb omelette roll stuffed with crescenza, green olives and zucchini, the idea I took from a recipe that my mother found on an insert of an old magazine and I adapted it following my taste. I must say that it was really delicious and is ideal to be served both as an appetizer and as a main course. All in all, the recipe is simple, the only care you need to have is not to break the omelette when you turn it, every time I panic when that damn passage arrives and cross my fingers so that everything is not crushed hihihi. Good day to my virtual girlfriends and good luck to those who pass by here leaving offensive and envious messages because you really need life to smile at you to become less acidic and smile more;)


How to make herb omelette roll

Wash and trim the courgette, cut it into very thin longitudinal slices and grill for a few minutes on both sides.
Season the zucchini with a drizzle of oil, salt and pepper and coarsely chop the olives.
Beat the eggs in a bowl together with the milk, salt, pepper and finely chopped aromatic herbs.

Cook the herb omelette in a large non-stick pan, turning it as soon as it is cooked on one side.

Now lift the omelette, arrange it on a plate covered with parchment paper.

Spread the omelette with the crescenza, add the chopped olives and finally cover with the grilled courgettes.

With the help of parchment paper, roll up the omelette and close like a candy. Place the omelette roll in the fridge and let it rest for half an hour.

Take the roll back, cut it into slices and serve

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