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Baked Brizol (Meat-Filled Omelet Rolls)

An omelet roll wrapped around a savory meat filling — a fun, unexpected way to serve dinner! Baked brizol are easier than they look: you fry a thin egg pancake, wrap the filling inside, and let the oven finish the job. Serve them on their own or alongside any side dish. A little different, and really delicious!

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Minced meat brizole in the oven
Minced meat brizole in the oven Minced meat brizole in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 9 g
Fats 54 % 14 g
Carbohydrates 12 % 3 g
178 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

  1. Step 1:

    Step 1

    How do you make baked brizol from ground meat? Start by gathering your ingredients. Choose a tomato that's ripe but still firm, so the pieces keep their shape and don't release too much juice when you cut them. Feel free to season the ground meat with any spices you like.

  2. Step 2:

    Step 2

    Grate the peeled onion on the fine side of a box grater. Add it to the ground meat along with salt and ground black pepper, then mix well.

  3. Step 3:

    Step 3

    Rinse the tomato and pat it dry. Cut it into small dice.

  4. Step 4:

    Step 4

    Grate the hard cheese on the coarse or fine side of a grater.

  5. Step 5:

    Step 5

    In a small bowl, whisk one egg with 1 tablespoon of milk until smooth and season with a little salt.

  6. Step 6:

    Step 6

    Brush a skillet with vegetable oil and heat it up. Pour in the omelet mixture and fry the egg pancake over medium heat on one side only. The bottom should be golden and the top just set.

  7. Step 7:

    Step 7

    Slide the pancake onto a flat plate. Spread one-third of the ground meat over it in an even layer.

  8. Step 8:

    Step 8

    Lay a strip of the diced tomato along one edge.

  9. Step 9:

    Step 9

    Sprinkle the grated cheese over the tomato.

  10. Step 10:

    Step 10

    Roll the pancake up snugly around the filling. Make the rest of the brizol the same way.

  11. Step 11:

    Step 11

    Brush the bottom of a baking dish with vegetable oil and arrange the brizol inside.

  12. Step 12:

    Step 12

    Bake the brizol in an oven preheated to 350°F (180°C) for 20–25 minutes, until the meat is cooked through. Timing may vary depending on your oven.

  13. Step 13:

    Step 13

    Brizol are at their best served hot. Enjoy!

  • How can you tell if an egg is fresh? Crack it into a separate bowl. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk sits up firm, glossy, and rounded without spreading.
  • Turn the oven on ahead of time — about 10 to 20 minutes before you start cooking — so it reaches the right temperature.
  • Keep in mind that every oven runs a little differently, so your temperature and cooking time may vary from what's listed here.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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