Gratinated Omelette Roll
- Gluten Free
- Vegetarian
- Energy Kcal 195
- Carbohydrates g 0.6
- of which sugars g 0.5
- Protein g 13.4
- Fats g 15.4
- of which saturated fat g 5.75
- Fiber g 0.6
- Cholesterol mg 224
- Sodium mg 357
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Serving: 8
- Cost: Average
PRESENTATION
Baked omelet roll is really one of those beloved Italian comfort foods that can turn a simple frittata into something kinda special. And you know what? People all across Italy have their own cool ways to make this dish. It always starts with eggs, some melty cheese, and whatever filling fits the mood—like tender radicchio or maybe potatoes and ham. Really good stuff.
And the fun? It begins when you roll the frittata around its filling. I gotta say, it's a skill that gets easier—and more satisfying—every time you try it. What you get is a moist, warm roll that just begs for more cheese on top. Then, it hits the oven for that classic, gratin finish. Makes it all golden and crispy. Seriously good.
In Italian kitchens, learning this rolled omelet recipe is like a rite of passage. Easy enough for beginners. Which is great. Yet it feels a bit fancy when it comes out of the oven. People love experimenting with different regional twists, using whatever’s fresh or maybe leftovers. Some might throw in earthy mushrooms or layer on slices of salty provola cheese, turning each version into a savory treat. Plus, because it’s finished in the oven, this oven-baked omelet stays super moist and holds together well. Perfect for brunch, a quick lunch, or even cold the next day.
You might find it cut into rounds and stacked on a platter at a casual get-together or paired with a simple salad for a light meal. Whatever filling you go with, the baked omelet roll keeps things fun and tender, leaving plenty of room to make it your own. It’s a dish that really encourages some play in the kitchen—always ending with something special. For sure. Even if it’s just eggs and cheese done the Italian way.
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INGREDIENTS
- Ingredients for a 13x10.5 inch baking dish
- Eggs 8 - medium
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Fine salt to taste
- Black pepper to taste
- Vegetable oil to taste - for the baking dish
- For filling and gratinating
- Smoked scamorza cheese 3.5 oz (100 g)
- Radicchio 3.5 oz (100 g) - from Chioggia
- Walnut kernels 0.9 oz (25 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Parmigiano Reggiano PDO cheese 0.5 oz (15 g)
How to prepare Gratinated Omelette Roll
To prepare the gratinated omelette roll, start by preheating the oven. Then grease the edges of a 13x10.5 inch baking dish and place a sheet of parchment paper inside, folding the sides well 1. Next, beat the eggs in a bowl, season with salt, pepper 2, and Parmesan 3.
Beat again briefly and then pour into the mold 4. Ensure it is evenly distributed, then bake in a static oven at 350°F for 15 minutes 5. Once the time has passed, transfer the omelette to a cutting board covered with plastic wrap and let it cool 6.
In the meantime, peel and then halve the radicchio 7, remove the core 8, and then slice horizontally at a thickness of 0.6 inches 9.
Rinse 10 and drain the radicchio, then dry it with a dishcloth 11 and transfer it to a bowl. Season with salt, pepper 12
oil 13, and finally mix 14. Toast the walnut kernels in a pan. Stir often for 1 minute to prevent burning and ensure even browning 15;
at the end of cooking, chop them coarsely 16. Finally, grate the smoked cheese using a coarse grater 17. Now that everything is ready, you can fill the omelette. Spread the cheese over the entire surface, taking care to leave a couple of inches on one of the long sides 18,
then add the radicchio. Finally, sprinkle with the walnuts 19 and roll it up. At first, use the plastic wrap for help 20, as you roll, tighten well to prevent the omelet from widening 21.
Transfer the roll to a baking sheet with parchment paper, sprinkle with grated Parmesan 22, grate some pepper, and let it bake on the middle rack of the oven, in grill mode, at 465°F for about 8 minutes 23. Your gratinated omelette roll is ready: serve it hot and enjoy 24!