© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Easy rolled omelette

March 11, 2018

 

This recipe will be an ace in your pocket for last-minute guests or a busy weeknight meal. Cooking the egg until just set but not browned will yield a delicious velvety omelette. Use whatever cheese and fixings you have in the fridge or pantry to create a delicious masterpiece every time.

 

Serves 6

 

12 eggs

1 cup cream

1 cup milk

1 tsp salt

140 g herbed goat’s cheese, room temperature

4 tbsp cream cheese, room temperature

6 pieces of prosciutto (or any deli meat)

Paprika for garnish (optional)

 

Preheat oven to 325 F

  1. Whisk eggs, cream, milk and salt together.

  2. Line an 11 x 17 sheet pan with parchment so the parchment, with enough overhang so parchment reaches up the sides of the pan. 

  3. Pour egg mixture on to lined baking sheet and place in the oven for 20 min. Rotate the baking sheet halfway through cooking.  The egg should be set but not browned.

  4. Mix together the goat’s cheese and cream cheese.

  5. When the egg layer comes out of the oven, dollop the cheese mixture on top and return to the oven for 1 min.

  6. Remove from oven and use an off-set spatula to spread the cheese layer evenly over the egg. Top with prosciutto.

  7. Starting at the long side of the pan, use the parchment to roll the egg away from you,  into a thick log. Garnish the top of the omelette with paprika, if desired. Slice and serve.

 

Tip: You can use anything to fill this omelette. Sautéed vegetables, sundried tomatoes, pesto, shredded cheese etc. are all great options.

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