Stuffed Omelette Rolls Recipes

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SUPER-STUFFED OMELET



Super-Stuffed Omelet image

Ken Leth of Aurora, Colorado tucks omelet ingredients into a tortilla wrap for a hearty breakfast dish.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1/4 cup chopped fresh tomato
2 large mushrooms, sliced
2 tablespoons finely chopped green or sweet red pepper
1 tablespoon diced onion
3 large eggs
1/4 cup 2% milk
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
Pepper to taste
4 spinach leaves
2 slices cheddar cheese
1 flour tortilla (10 inches)
2 slices deli ham
1 cup shredded cheddar cheese, divided
Sour cream and salsa, optional

Steps:

  • In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 629 calories, Fat 39g fat (20g saturated fat), Cholesterol 423mg cholesterol, Sodium 1063mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.

STUFFED OMELETTE ROLLS



Stuffed Omelette Rolls image

A starter or second course .. nice to present to your guests or to bring with you if you are going to a picnic in the open air, or also if you like to prepare something different from the usual omelette... well, you can make a tasty and quick recipe and you can taste this dish also cold.

Provided by mypinchofitaly

Categories     Ham

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

3 medium eggs
30 g parmesan cheese
1 teaspoon nutmeg
30 ml milk
150 g cooked ham
1 tablespoon mint
1 cup chopped parsley
1 tablespoon ground black pepper
toothpick
2 tablespoons extra virgin olive oil (EVOO)
1 pinch salt
1 mozzarella cheese, to cut into slices

Steps:

  • Beat the eggs in a bowl and then add the milk, a pinch of grated nutmeg and mix together.
  • Then add a pinch of salt, black ground pepper, chopped mint leaves, chopped parsley, grated parmesan cheese, and mixing well all the ingredients.
  • Pour the mixture into a frying pan already hot with a drop of EVOO, cook well and evenly the omelette first on one side, and then turn it with the help of a lid or a plate (or a spatula if you are particularly good!) and let it cook on the other side, flame not too high.
  • In the meantime, put the tinfoil on a flat surface, remove the omelette from the frying pan and put it on the aluminum foil sheet -- while omelette is still hot, add the slices of mozzarella and then the slices of cooked ham, close the omelette wrapping it to form a cylinder with the help of the tinfoil, close the ends, wait about 10 minutes and then put it in the fridge for at least half an hour.
  • Then remove it from the fridge, unroll it and cut into slices of at least 1 cm. If the slice tends to open, I recommend to insert the toothpicks to the side about 1.5 cm from each other and cut the slices between the toothpicks. If you like, you can serve the rolls with the stuffed toothpicks -- scenic!

Nutrition Facts : Calories 519.4, Fat 38.6, SaturatedFat 12.1, Cholesterol 331.3, Sodium 471.6, Carbohydrate 6.7, Fiber 2.3, Sugar 1, Protein 36.1

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