Mozzarella Cheese Omelette On A Roll Recipes

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.

FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE

Steps:

• In a small bowl, stir together eggs, salt and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.
• Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
• Sprinkle half of the oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half of the shredded mozzarella.
• With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato and cheese to make another omelet.

FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE

Steps:

• In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds more or until egg mixture is set but shiny. Sprinkle half the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet.

ITALIAN OMELET RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 200 F.
• Place sun-dried tomatoes in a small bowl. Cover them completely with boiling water. Set aside for 10 minutes, or until you assemble the rest of your ingredients.
• When tomatoes have reconstituted, drain the liquid.
• Arrange the mozzarella cheese, basil, and Parmesan cheese in bowls or on plates near the stove for easy access.
• In a small bowl, beat 3 eggs together with 2 tablespoons milk.
• Heat a medium (10-inch) nonstick skillet over medium-high heat. Add butter and tilt pan to coat it completely with melted butter.
• When butter foams, add the egg mixture and use a rubber spatula to rapidly stir eggs in pan for a few seconds.
• Then shake pan to evenly distribute eggs, and let cook over medium-high heat until eggs are nearly set.
• Sprinkle about 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes, and 1 teaspoon Parmesan cheese over one-half of the omelet. Season omelet lightly with salt and pepper.
• Run the rubber spatula lightly under the other half to make sure it's not stuck, then gently fold the egg mixture over the filling.
• Let cook another minute or two to let cheese melt, then slide the omelet out of the skillet onto a plate.
• Keep warm in a 200 F oven while you repeat the process to create additional omelets with the remaining ingredients. Serve omelets warm.

STUFFED OMELETTE ROLLS

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!

TAMAGOYAKI WITH MUSHROOM AND MOZZARELLA CHEESE

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
• Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
• Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
• Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
• Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
• Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

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!