1. Main Page
  2. Fast and tasty
  3. Omelet roll

Omelet Roll

A tasty, wholesome breakfast with a fun presentation! This omelet roll is an unusual take on a dish everyone knows and loves. Starting your day with a breakfast rich in protein and vitamins is a real boost for the body, giving you energy for the whole day ahead. Ham and vegetables make it even heartier and more delicious — and it's quick and easy to put together!

viktorinaAuthor avatar
Recipe author
Omelet roll
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 11 g
Fats 37 % 10 g
Carbohydrates 22 % 6 g
159 kcal
GI: 43 / 0 / 57
  • How do you make an omelet roll? Preheat the oven to 325–350°F (160–180°C), depending on your oven and the baking mode you choose. Crack the eggs into a large bowl and beat them with a whisk or mixer until thick and fluffy. Then add the milk and flour a little at a time, stirring constantly with a spoon. For a smooth omelet, work out any flour lumps, then give the mixture one more whisk. Since this recipe uses ham and cheese — both salty on their own — you can skip added seasoning. Peel, rinse, and finely dice the onion (red looks best here). Wash the tomatoes and cut them into small cubes. Cut the ham (you can swap in any deli sausage) into thin little strips. Grate the mozzarella on the coarse side of a box grater. Line a rimmed baking sheet with parchment paper all the way to the edges. Pour the egg mixture onto the sheet and spread it out into an even layer. Scatter the chopped vegetables and ham over the top. Divide the grated cheese in two and sprinkle one half over the egg mixture. Bake for 10–15 minutes, until the omelet is set and golden. Take it out, sprinkle the remaining mozzarella on top, and return it to the oven for a couple of minutes until the cheese melts. Remove the pan from the oven. Carefully lifting the edges of the parchment, peel the omelet away from the paper and roll it up from one edge to the other. Use a spatula to transfer the roll to a serving plate and cut it neatly into slices. Garnish with fresh rosemary sprigs or any herbs you like. Enjoy!
  • For guidance on substituting different types of cheese in your dishes, read this article.
  • How do 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 holds its shape — shiny, domed, and even.
  • Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. To learn how to judge frying temperature and pick the best oil for the job (and which to avoid), read more here.

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

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 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
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine wheat flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Ham - 270  kcal/100g
  • Beef ham - 133  kcal/100g
  • Boiled ham - 282  kcal/100g
  • Raw ham - 270  kcal/100g
  • Ham sausage - 242  kcal/100g
  • Fresh rosemary - 131  kcal/100g
  • Mozzarella - 280  kcal/100g

Similar recipes

Related and additional categories: