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             Home > Recipes > Omelette Roll 
            Omelette Roll

            Omelette Roll

            course
            CourseMain course
            time1
            TimeA few minutes
            Ingredients

            Ingredients for the omelette:

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            6 eggs

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            grated Parmigiano Reggiano

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            1 courgette

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            ½ onion

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            Extra virgin olive oil

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            Salt as needed

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            Ground pepper as needed

            Ingredients for the filling:

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            4 slices cooked ham

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            Parmigiano Reggiano shavings

            Prepare this recipe with
            12-18 months maturation
            slice
            Preparation
            1. Prepare the omelette, whisking the eggs in a bowl together with a handful of grated Parmigiano Reggiano, salt and pepper to taste. Wash and slice the courgettes and onions, fry them gently in a pan with olive oil and add them to the egg mixture.

            2. Heat the oil in a pan and add the mixture. Fry the omelette on both sides until golden. Take it off the heat, being careful not to break it, and lay it over paper towels to absorb any excess oil.

            3. Cover the omelette with one layer of cooked ham and one of Parmigiano Reggiano shavings. Roll it up using baking paper to help you and put it in the oven at 180°C for about 20 minutes.

            4. Slice it carefully.

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