Chewy and Savory Zucchini Cheese Rolled Omelette
Easy and Simple Zucchini Cheese Rolled Omelette Recipe
The perfect side dish for kids or a delicious accompaniment to drinks! Introducing our Zucchini Cheese Rolled Omelette, packed with tender zucchini and chewy cheese. Thinly slicing the zucchini with a mandoline, lightly salting it to draw out moisture, and then mixing it with beaten eggs creates an even more tender texture. Pouring the egg mixture into the pan, generously sprinkling mozzarella cheese, and rolling it as it cooks will give you a fantastic taste with a delightful chewiness and rich flavor in every bite. It’s a top-notch dish that the whole family can enjoy, offering a perfect balance of nutritious zucchini and cheese.
Main Ingredients- 6 fresh eggs
- 1 medium zucchini
- 100g mozzarella cheese
- Pinch of salt
- Pinch of black pepper
- A little cooking oil
Cooking Instructions
Step 1
First, prepare 6 fresh eggs, 1 medium zucchini, and about 100g of mozzarella cheese for that creamy, savory touch.
Step 2
Wash the zucchini thoroughly. Using a mandoline slicer or a sharp knife, thinly julienne the zucchini. Sprinkle a little salt over the julienned zucchini and let it sit for about 5 minutes to draw out excess moisture; this enhances the texture and flavor. Gently squeeze out any excess water from the zucchini. In a separate bowl, crack the 6 eggs and beat them until well combined. Add the drained zucchini and a pinch of black pepper to the beaten eggs and mix everything together to create the egg mixture.
Step 3
Take the mozzarella cheese out of its packaging and set it aside. Having the cheese ready beforehand will make it easier to sprinkle generously as you roll the omelette.
Step 4
Now, let’s start cooking the rolled omelette. Heat a rectangular omelette pan over medium-low heat and lightly grease it with cooking oil. Once the pan is warm, ladle some of the zucchini and egg mixture into the pan, spreading it thinly. As the egg begins to set, generously sprinkle mozzarella cheese over the cooked egg layer. Once the cheese starts to melt, carefully tilt the pan and gently roll the omelette from one end to the other. Continue this process, adding more egg mixture and cheese layers, and rolling the omelette repeatedly to create a thick, layered roll.
Step 5
After layering and rolling the omelette with egg and cheese, reduce the heat to low and cook slowly, turning occasionally, until all sides are golden brown and the omelette is fully cooked through. Ensuring it’s cooked all the way to the center is key for a perfectly chewy and tender texture.
Step 6
Carefully transfer the cooked zucchini cheese rolled omelette onto a cutting board or a sushi mat. Gently press it while it’s still warm to shape it nicely; this helps it hold its form when sliced. Let it cool slightly before slicing it into even, bite-sized pieces.
Step 7
Arrange the beautifully sliced zucchini cheese rolled omelette on a serving plate. It’s delicious served warm, but the chewy texture remains delightful even when cooled, making it an excellent option for lunchboxes.
