Omelette can not only fry in a pan! It turns out that an omelette cake baked on a baking sheet can be used to make a spectacular dish - snack food roll stuffed with cheese, red fish and greens!
Such a gorgeous omelet roll will look great on a festive table; the guests will be pulled together after the addition, and after the banquet they will line up to write down the recipe! And to cook such an original snack is surprisingly simple. Much easier than biscuit roll. And, given that you can vary the fillings, as long as you have enough imagination, you can every time amaze the household and guests with the new taste of their favorite dish.
- Cooking time: 1 hour
- Servings: 8-10
Ingredients for omelette rolls stuffed with cheese, red fish and greens
For rolls:
- 6 large chicken eggs;
- 100 ml of sour cream (any fat content);
- 1/3 tsp salts;
- 50-100 g of spinach.
For the filling:
- 200 g of cheese;
- 200 g salted salmon;
- 2 tbsp. l thick sour cream;
- A small bunch of dill.
The composition of the filling can vary: omelette is good with different spreads. Salted cottage cheese with herbs, Adyghe cheese with garlic and dill; Roasted carrots with onion and minced liver will also be well combined with the cake.
Making an omelet roll with cheese, red fish and greens
After washing the eggshell with soap (to protect against salmonella), break the eggs into a bowl. What I like about this roll is that you don’t need to separate the whites from the yolks and beat them up with a mixer for a long time, just perebolta eggs with sour cream and salt with a fork.
We add the spinach to the omelette dough at will - with green splashes the cake looks even more spectacular. But the beneficial substances in spinach are preserved even after heat treatment. Both fresh and frozen.
We prepare fresh spinach in the following way: first, lower for 5 minutes in a bowl with cold water, so that the bedding soil is soaked from the leaves. Then we catch it, carefully rinse the leaves in running water and fold it in a colander, let it dry a little.
We give frozen spinach to thaw and squeeze out excess moisture.
We cut the spinach is not very small - stripes about 1 cm wide.
Add chopped spinach to the beaten eggs and mix.
To make an omelette roll, it is better to have a silicone mat on the farm: the omelette cake separates from it more easily than it does from paper. In extreme cases, we take the best, high-quality parchment for baking and carefully lubricate it with vegetable oil. Although silicone utensils need to be greased only at the first use, I also lightly grease the rug to make the omelet easier to separate.
Preheat oven to 200ºC. Pour the omelet mass on a baking tray, covered with a rug, and put in the oven. We bake at 200ºC for 12-15 minutes. When the omelet is ready, we get the cake and let it cool.
In the meantime, the omelet is cooled, prepare the filling. Rub cheese with a large grater, add a couple of tablespoons of sour cream - to make it easier to spread the filling on the cake. For flavor and elegant green speckles, add pure chopped dill, parsley or green onion to the filling. Salted fish cut into small plates. You can buy ready-made salmon cutting, or salted salmon, or pickle the fish yourself. 250 g fillet of red fish take 1 tbsp. l salt without top and 0, 5 tsp. Sahara. After washing and drying the pieces of fish, salt and sugar, mix well and put under pressure in the refrigerator for 1 day. Then we wash, dry them - and you can make sandwiches, salads or such a roll! If you want faster - buy salty belly, on the roll is enough 1 piece.
The cooled omelet is carefully separated from the rug or parchment. If it is separated with difficulty - we hook it with a wide knife.
We distribute cheese stuffing over the cake. If it is dry or with difficulty smeared - add more sour cream.
And on top of the cheese lay out the pieces of salmon. It is better that they are small: if you get a long slice of fish, the roll will be difficult to cut.
And turn the cake along the short edge.
After wrapping the roll in parchment or foil, put it for an hour or two in the refrigerator: it is easier to cut it in a chilled form, since, after standing, the roll compacted.
Cut the roulade with a sharp knife dipped in warm water into portion pieces 1, 5–2 cm thick.
This is how elegant spring dish turned out!
