Omelet roll

How to make an omelet roll? Turn on the oven at 160-180 degrees Celsius (depending on the power of the oven and the selected baking mode).

In a large bowl, break the chicken eggs. Beat them with a whisk or with a mixer until a thick fluffy foam. Then add a little milk and flour, stirring constantly with a spoon. To make an omelet of a homogeneous consistency, try to break all the lumps from the flour. Beat the egg mixture again with a whisk. Since this recipe uses ham and cheese, which are salty in themselves, spices can not be used.

Onion (for a better visual effect, it is best to take red) peel, rinse and finely dice.

Wash tomatoes and cut into small cubes.

Ham (can be replaced with sausage) cut into thin small strips.

Grate Mozzarella cheese on a coarse grater.

Place a sheet of parchment paper on a baking sheet along its entire perimeter. Next, pour the beaten egg mixture onto a baking sheet and try to evenly distribute it over all surfaces. Place chopped vegetables and ham on top of the egg mixture in a chaotic manner. Then divide the grated cheese into two parts and also distribute one half on top of the egg mixture laid out.

Put the baking sheet in the oven for 10-15 minutes, until the omelet is covered with a golden brown crust. Then remove it from the oven, sprinkle the remaining grated Mozzarella on top. Put it back in the oven for a couple of minutes until the cheese melts on the surface.

Remove the omelet pan from the oven. Carefully, taking the edges of the parchment paper, separate the finished omelet from the parchment and roll it into a roll, moving from one edge to the other.

Use a spatula to transfer the rolled omelet roll to a beautiful dish and cut it neatly into pieces. Garnish with fresh rosemary sprigs or any other herbs.

Bon appetit!

How to properly replace different types of cheeses in dishes read in this article.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .