Oven-baked omelette roll

To prepare the oven baked omelette roll, grate the Pecorino cheese 1. Crack the eggs open and place them in a bowl, add salt 2, pepper, and then the Pecorino cheese 3.

Flavor with the oregano 4, stir into a homogeneous mixture using a whisk 5. Grease a rectangular 13x10x1.2" tray with oil, using a brush 6.

Lay the parchment paper over it 7, make sure it adheres well, and then grease it too 8. Add the egg mixture 9.

Bake in a static oven preheated to 355°F for 10 minutes on the middle shelf. Remove from the oven when done 11 and place a sheet of plastic wrap over a cutting board 12.

Turn the omelette over onto the plastic wrap 13 and remove the parchment paper. Top with the provola cheese 14, be sure to add even more on one of the short sides, and that the cheese slightly overlaps the edges, to close the roll better. Top with the prosciutto cotto 15.

Start rolling the omelette from the short side without extra provola cheese, use the plastic wrap underneath if necessary 16. Thoroughly seal both edges shut after completing the roll 17. Now remove the plastic wrap and cut the oven baked omelette roll into slices 18.