Omelet for breakfast - how satisfying and healthy it is! By the way, there are variations on this theme in the culinary traditions of many countries around the world. For the Italians, this is a frittata - a kind of omelette with filling, in appearance more reminiscent of pizza. The Spaniards call their omelette tortilla, and the Japanese call it omu-rice. But the French wrap the omelette in a roll.

If you want to cook your eggs in a special way, use this recipe for omelette rolls with tender chicken filling. All ingredients need to be divided into 2 directions - the dough (for us this is an omelette mixture) and the filling.

Compound:

1. For the omelet:

• raw chicken eggs – 4 pcs.;
• hard cheese – 200 g;
• semolina – 4 tbsp. l. (you can use wheat flour);
• mayonnaise – 200 g;
• salt and pepper.

1. For minced chicken (stuffing):

• chicken fillet or prepared minced meat – 500 g;
• medium bulb;
• salt pepper.

Preparation:

Shall we move on to forming an omelet roll with filling? Then we proceed like this:

As you can see, nothing complicated, relatively quickly. Don't want to bother with the oven? An equally delicious filled omelette roll can be prepared in a frying pan.

As always, you don’t have enough time for a full hot breakfast, which, as popular wisdom says, you have to eat yourself? But these are eggs! Just a few minutes at the stove is not a delay. Prepare an omelette roll with cheese, ham and herbs.

For the filling you need to grate a little hard cheese and chop some herbs. And you can cut the ham either into small cubes, or into strips, or into thin slices.

Break 3-4 eggs into the pancake mixture, add milk, salt and spices, thicken with flour. Beat with a whisk for about 5 minutes. During this time the pan should heat up. Grease with butter and carefully pour in a portion of the omelette mixture. Cover with a lid. Fry on one side over low heat.

Make sure the omelette remains pliable. Now put layers of ham, cheese and herbs on the pancake. Carefully roll up the roll. Then you need to lightly brown it in another frying pan while the next egg pancake is frying.

Other egg roll toppings

You can wrap almost any filling in an omelette:

This roll is one of the simplest and most delicious snacks. It is prepared very quickly from simple ingredients. The roll looks quite elegant, which gives it the right to be an honored “guest” on your table. Processed cheese and garlic are used for the filling - a win-win combination that is often found in cooking. I also used fresh herbs for the filling - green onions in half with fresh dill. It turned out quite presentable and added additional flavor notes. I advise you to prepare such a roll on the next holiday, or you don’t even have to wait for a reason!

To prepare an omelet roll with melted cheese, we need a small list of budget products. Greens, as I already said, I have two types - green onions and dill (about 10 grams each). I advise you to take mayonnaise with a fat content of 50%. Choose cheese of good quality, that is, more expensive.

Let's start with the filling first. To do this, grate the cheese directly into a bowl on a coarse grater, add chopped herbs, pressed garlic and mayonnaise.

Mix everything well with a fork.

Now let's prepare the dough. Beat eggs into a small deep bowl, add flour and mayonnaise.

Mix with a mixer or whisk until smooth. It turns out to be a liquid dough.

Lightly grease the heated frying pan with butter or vegetable oil - only the first time, no more. Using a small ladle (or from a multicooker), pour a thin layer of dough, evenly distributing it over the surface of the pan and forming a pancake. We expect that the resulting dough will yield three pancakes. Fry over medium heat for 20-30 seconds. Turn over to the other side.

The second side will bake faster - in about 10 seconds. Remove the pancake from the pan and pour in the next one. We fry only three pancakes.

Take the first pancake, place it on a plate or large flat dish and evenly spread a third of the filling onto it. It is more convenient to do this with a spoon dipped in water.

Place the second pancake on the first pancake and apply the filling; place the third pancake on the second pancake and also apply the filling.

Before serving, cut the roll into portions. There will be about 10 of them, 2 cm thick. Cook and try the dish with pleasure!

A cheese omelette roll with filling is a great appetizer for all occasions. Thanks to the availability of products and the speed of the process, such a roll can be easily prepared for a regular family dinner, and due to its elegant appearance and bright taste, such a roll can decorate any holiday table.

You can safely experiment with the filling for the roll; instead of processed cheese, you can use liver pate or cottage cheese with feta/cheese cheese and herbs.

To prepare a cheese omelet roll with filling, take: eggs, hard cheese, sour cream, dry herbs, processed cheese, garlic, mayonnaise, dill, as well as salt and pepper.

To prepare the egg roll base, crack the eggs into a bowl. Add herbs and a pinch of salt and pepper to them. We add very little salt, since the filling layer is quite large, and processed cheese and mayonnaise are usually quite salty, so it is better to make the base more neutral. Lightly stir the eggs with a whisk.

Grate the cheese on a fine grater and add it to the egg mixture together with the sour cream.

Stir until smooth.

Line a baking tray with baking paper (the paper must be high quality!) and pour the egg mixture onto it for the base of the roll. Lightly trim it using a spatula.

Bake the egg omelet for about 10 minutes at 180 C. The omelet itself should be completely set, and its edges should be slightly browned.

Place a clean sheet of parchment on the work table and turn the finished omelette over onto it. Separate its bottom from the paper. In this form, leave the omelet to cool.

Let's prepare the filling. Grate the processed cheese into a bowl on a fine grater (to do this, you can lightly freeze them first, then it will be easier to grate them), add to them the cloves of garlic passed through a press, as well as finely chopped dill.

We also add mayonnaise to the grated cheeses and mix everything well.

Apply the resulting filling to the cooled base.

Roll the layer into a tight roll.

We wrap the formed roll in paper or cling film and, in this form, place it in the refrigerator for at least 30-40 minutes or until serving.

Cut the chilled cheese omelette roll with filling into small pieces, place them on a dish, and our appetizer is ready to serve.

Bon appetit!

It's no secret that a tasty and healthy breakfast is a boost of energy for the whole day. A simple and tasty omelette roll with tomato and herbs will captivate housewives with its speed of preparation and delicate taste.

An omelette roll with filling cooked in a frying pan will appeal not only to adults, but also to children. The combination of an omelet and a simple tomato filling can be supplemented with sausage or bacon if desired. The main thing is not to be afraid to experiment and enjoy new omelette flavors.

Step-by-step recipe for omelette roll with filling

Ingredients

• 3 chicken eggs;
• 3 tbsp. l. milk;
• A tablespoon of starch;
• 30 g bell pepper;
• 50 g tomatoes;
• A bunch of greenery;
• Salt - to taste.

How to cook an omelette roll with filling in a frying pan

1. Take eggs at room temperature and crack them into an empty bowl.

2. Pour in warm (not higher than 30 degrees) milk.

3. Add a little salt. Mix everything well with a whisk until completely homogeneous.

4. Pour starch into the liquid mixture. Stir everything thoroughly again until the starch dissolves.

5. Heat the frying pan. Pour in a little oil and distribute it around the entire frying pan. Pour the egg mixture into the container.

6. Cook the omelette over medium heat with the lid on. It is important that it becomes dense and does not spread. Frying should take approximately 2 minutes.

7. Chop the tomato and pepper with a knife. Place the vegetables in the pan on top of the omelette. Carefully wrap the roll directly in the pan. This is not difficult to do; you just need to hold one edge of the omelette with a spatula while twisting. Brown the roll in a frying pan for a few seconds and place it on a plate.

Step 1: Prepare the oven and non-stick baking dish.

First of all, turn on and warm up oven at 180 degrees Celsius. At the same time, line a non-stick baking dish with a sheet of baking paper, place on the countertop all the ingredients that you will need to prepare this wonderful dish, and move on.

Step 2: Prepare the omelette mixture.

Using the back of a knife, beat each chicken egg and place the yolks and whites into a clean bowl of a stationary blender. There we also put not very fatty sour cream, sifted wheat flour, preferably premium quality, potato starch, a little salt and ground black pepper. Cover the kitchen appliance with a tight-fitting lid and turn it on at the highest speed. Beat the omelette mixture for about a minute or until it becomes quite fluffy.

Step 3: bake the omelette.

Then pour the resulting egg-sour cream mixture into the prepared pan and place it in the oven, preheated to the desired temperature. Bake the omelet for 20–25 minutes until plump and golden. Then we put oven mitts on our hands, move the form with the fragrant rosy miracle onto a cutting board, previously placed on the countertop, and let it cool a little; if you start forming right away, the hot roll will break.

Step 4: prepare the ingredients for the filling.

We don’t waste a minute; while the base for our culinary masterpiece cools down a little, we begin to make the filling. Remove the food casing from the ham, place the sausage product on a cutting board and use a sharp kitchen knife to chop into small cubes up to 1 centimeter in size.

Cut off the paraffin crust from the hard cheese and chop it on a fine, medium or coarse grater into a clean bowl.

Step 5: form an omelette roll.

When we took the omelette out of the oven, it was slightly swollen, but gradually cooled to a warm state and settled down. Using a tablespoon, grease the surface of the egg base with mayonnaise, crush its perimeter with about a hundred grams of chopped cheese and lay out the ham in artistic disorder.

Now we begin to roll the roll. We proceed gradually, carefully removing the baking paper from the omelet, now it will come off easily.

But there is no need to be zealous either; we lift the egg base back and forth until you get a nice, tight roll.

We don’t throw away the paper, we distribute it back into the mold and place the formed product in the middle.

Step 6: bring the omelette roll to full readiness.

We decorate the surface of the roll with the remaining cheese and proceed to the next, almost final step. Again we put the luxurious culinary masterpiece in the preheated oven, but this time not for long, just for 7–10 minutes, or until the cheese crust covering the surface of the roll is browned. Then, using the same oven mitts, we move the mold onto the board, let the aromatic dish cool a little, divide it into portions, distribute them on plates and offer the household members a taste of the egg creation!

Step 7: Serve the omelette roll.

The omelette roll turns out really great! It is served hot, warm or cold as an appetizer or a full second course. Before serving, the ruddy miracle is cut crosswise into portioned pieces, distributed on plates, optionally supplemented with fresh herbs and placed on the table along with light additions, for example, marinades, pickles, salads, vegetable puree or whatever you like best. This recipe is great for any get-together, so have fun cooking and enjoy a home-cooked meal!
Bon appetit!

The filling specified in the recipe is not important; for example, ham can be replaced with any stewed, smoked, dried or boiled meat products: chicken, beef, pork, turkey, bacon. You can also put finely chopped fresh tomatoes, lettuce peppers, any fresh herbs, pickled onions or other vegetables fried in a small amount of butter or vegetable oil on top of the meat: zucchini, squash, eggplant, cauliflower and others;

An alternative to mayonnaise is sour cream, homemade cream, tomato or vegetable based sauces;

The set of spices depends only on your desire; supplement it to your taste with any spices or dried herbs that are suitable for egg dishes.