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Omelette roll stuffed in the oven

With zucchini, Ham and cheese

by Ada Parisi
5 min read
Rotolo di frittata farcito e cotto al forno

Stuffed omelette roll baked in the oven, with grated zucchini in the dough and inside cooked ham and cream cheese. Today a very easy but really delicious recipe, guaranteed success. With a video step by step recipe that shows you how easy it is to prepare. In short, has become one of the summer recipes family favourites. Like the tomatoes stuffed with potatoes and tuna or the rustic rice and tomato cake.

To make the omelette roll more consistent and rich I added finely grated raw zucchini to the dough. As in baked zucchini meatballs or the savory pie of zucchini and ricotta. Cooking takes place in the oven and the result is a light but dense omelette: you just have to grease with extra virgin olive oil a baking sheet lined with parchment paper. Once the omelette is out of the oven, it is important to roll it up while it is still hot and let it cool rolled up and wrapped in parchment paper. In this way you will prevent it from breaking when you stuff it and roll it up permanently.

Ideas for stuffing a roll of omelette

As for the filling, I chose a classic filling perfect for the summer: cream cheese (for me a mix of robiola and Philadelphia) and cooked ham. But you can also use grilled vegetables, smoked salmon, tomatoes and tuna. Or a homemade mousse made with mortadella or ham. What you like the most. Obviously the omelette roll stuffed in the oven is enjoyed cold. But not frozen. So remember to leave it at room temperature for at least 10-15 minutes before tasting it. And now I wish you good day!

Rotolo di frittata farcito e cotto al forno


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


6 eggs

500 grams of grated Roman zucchini

80 grams of grated Parmigiano Reggiano and/or Pecorino PDO

Salt, to taste

fresh basil, to taste

cream cheese type robiola, stracchino, Philadelphia, to taste

200 grams of smoked cooked or cooked ham



Omelette roll stuffed and baked
If you have already looked at the video recipe, you will have seen how easy this roll of omelette is to prepare.

First you have to grate the zucchini finely. A grater with large holes is sufficient. Break the eggs into a bowl, beat them lightly, then add salt, grated cheese, the zucchini prepared previously and the basil chopped by hand.

Preheat the oven to 180 degrees static.

Coat a full-size baking sheet with parchment paper. Grease the parchment paper with extra virgin olive oil and pour the egg mixture into it. Level with a spatula giving the mixture a rectangular and regular shape, cook for 15 minutes or until the omelette is cooked. Be careful not to overcook it, otherwise when you roll it up you could break.

Once cooked, roll the omelette still hot in the same parchment paper in which you cooked it. Let stand until completely cooled. How cold the roll will be, stuff it by spreading the cream cheese evenly (I worked with a spatula robiola and Philadelphia in equal quantity), cover with the cooked ham and roll everything up again as you see in the video recipe.

Preserve the omelette roll, wrapped in parchment paper, in the refrigerator for at least an hour, so that you do not have problems when you affect it. I advise you to cut it into rather thick slices, about 2 and a half centimeters. Bon appétit!

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