Omelette Roll

Main coursea few minutes12-18 months


Ingredients for the omelette:

6 eggs

grated Parmigiano Reggiano

1 courgette

½ onion

Extra virgin olive oil

Salt as needed

Ground pepper as needed

Ingredients for the filling:

4 slices cooked ham

Parmigiano Reggiano shavings


  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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