Mozzarella Cheese Omelette On A Roll Recipes

BAKED OMELET ROLL

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
• In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
• Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
• Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

THREE-FLAVOR SHEET PAN ROLLED OMELET

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
• Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
• Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.

MOZZARELLA CHEESE OMELETTE ON A ROLL

Steps:

• First use the butter to grease the pan.
• Crack three eggs into a bowl (no need to use yolk if you don't like it, but that's me).
• Pour the eggs onto the pan and set the stove for about medium heat.
• Add pieces of mozzarella cheese to the egg and some salt and pepper.
• Fry the egg like a normal easy over egg.
• After the egg is done butter a hard roll and place pieces of mozzarella on the roll then put the egg in the roll and you're done! Enjoy!

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

MOZZARELLA & CHORIZO OMELET FOR ONE

Steps:

• Fry the chorizo and peppers in olive oil in a hot pan for 4 minutes.
• Whisk the eggs until light and frothy then add a dash of milk, some salt and pepper and half the chives.
• Add the egg to the hot pan with the pepper and chorizo and cook for two minutes.
• Slice the mozzarella and place over one half the omelet. Fold the other half over to cover the cheese and cook for 1-2 minutes, flipping to make sure both sides are cooked.
• Grate some cheddar over the top and place under a hot broiler for 30 seconds to a minute.
• Scatter over the rest of the chives and serve.