Gratinated Omelette Roll Recipe
This delicious Gratinated Omelette Roll is a wonderful dish for any occasion, offering a delightful blend of savory flavors, from the creamy smoked scamorza cheese to the nutty crunch of toasted walnuts. Perfect as a main dish or served as part of a festive meal, this recipe guarantees a satisfying bite with every forkful. Let’s dive into the steps to create this unique and mouthwatering roll!
Category: Main Course
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Parmigiano Reggiano DOP | 50g |
| Fine salt | To taste |
| Black pepper | To taste |
| Sunflower oil | To taste |
| Smoked scamorza cheese | 100g |
| Radicchio (chicory) | 100g |
| Walnut kernels | 25g |
| Extra virgin olive oil | To taste |
| Parmigiano Reggiano DOP (for topping) | 15g |
Instructions
-
Preheat the Oven and Prepare the Pan
Start by preheating your oven to 180°C (350°F). Lightly grease a 34×27 cm baking dish with sunflower oil, and line it with parchment paper, folding the edges neatly to ensure the omelette doesn’t stick. -
Prepare the Omelette Base
Crack the eggs into a mixing bowl. Season them with a pinch of fine salt and freshly ground black pepper. Whisk the eggs well until they are completely blended. Pour the egg mixture into the prepared baking dish, spreading it evenly across the surface. -
Bake the Omelette
Place the baking dish in the preheated oven and bake for 15 minutes or until the omelette is set and slightly golden on top. Once done, remove from the oven and transfer the omelette onto a cutting board lined with plastic wrap. Allow it to cool. -
Prepare the Radicchio and Walnuts
While the omelette cools, prepare the fillings. Cut the radicchio in half, removing the tough stem, and wash the leaves thoroughly. Dry them gently with a clean cloth or paper towels. Once dried, roughly chop the radicchio into bite-sized pieces.
In a dry pan, toast the walnut kernels over medium heat for about 1 minute, stirring frequently to avoid burning. Once they are lightly golden and fragrant, remove them from the pan and chop them coarsely. -
Grate the Smoked Scamorza Cheese
Grate the smoked scamorza cheese using a coarse grater. This cheese will add a deliciously creamy and smoky flavor to the roll. -
Assemble the Omelette Roll
Once the omelette has cooled, spread the grated scamorza cheese evenly over the entire surface of the omelette, leaving about 2 cm of space on one of the longer edges. Follow by layering the chopped radicchio evenly over the cheese. Finally, sprinkle the toasted walnut pieces on top. -
Roll and Bake
Carefully roll the omelette, starting from the long edge, tightly but gently, so that the filling stays intact. Once rolled, place the omelette roll onto a baking sheet lined with parchment paper. Sprinkle the top with grated Parmigiano Reggiano DOP and season with a bit of freshly cracked black pepper. -
Grill the Omelette Roll
Set your oven to the grill (broil) mode and increase the temperature to 240°C (475°F). Place the baking sheet with the omelette roll in the middle of the oven and grill for about 8 minutes, or until the top is golden and bubbling with a crispy, gratinated finish. -
Serve and Enjoy
Once the omelette roll is perfectly gratinated, remove it from the oven. Slice it into portions, and serve hot for a delightful and comforting meal. Enjoy the delicious combination of smoky cheese, fresh radicchio, and crunchy walnuts!
Tip: This recipe pairs wonderfully with a fresh salad or a light vegetable side dish. You can also experiment by swapping the smoked scamorza for another cheese of your choice to suit your preferences.
This Gratinated Omelette Roll is sure to be a hit at your dinner table. It combines simple ingredients with bold flavors and textures, making it the perfect addition to any meal. Whether you’re preparing a casual weeknight dinner or entertaining guests, this dish is versatile, flavorful, and a guaranteed crowd-pleaser!
