Stuffed Omelette Roll

Ingredients

• 60 g Parma ham
• 6 sun‑dried tomatoes in oil
• 0.5 bunch herbs (e.g., parsley, basil, oregano)
• 8 eggs
• 80 ml milk (1.5% fat)
• Salt
• Pepper
• nutmeg
• 1 Garlic clove
• 2 tbsp olive oil
• 125 g mozzarella (9% fat; 1 ball)
• 1 kg large zucchini (4 large zucchinis)

Instructions

1. 1.

   Dice the ham into small cubes. Pat the tomatoes dry with paper towels and dice them. Wash the herbs, shake off excess water, and chop.

2. 2.

   Whisk the eggs with milk and herbs. Season with salt, pepper, and freshly grated nutmeg.

3. 3.

   Peel and finely chop the garlic. Heat 1 tbsp oil in a large oven‑proof skillet over medium heat. Sauté the garlic until translucent. Add the ham and tomatoes, pour in the egg mixture, and let it set for 3–4 minutes on medium heat.

4. 4.

   Transfer the omelette to a preheated oven at 180 °C (fan 160 °C; gas 2–3) and bake for about 5–8 minutes until firm.

5. 5.

   Meanwhile slice the mozzarella into thin rounds. Wash, trim, and cut the zucchini lengthwise into thin slices or half‑moons.

6. 6.

   Heat the remaining oil in a pan. Fry the zucchini slices over medium heat on both sides until golden brown. Remove and drain on paper towels.

7. 7.

   Take the omelette out of the oven, top with mozzarella and zucchini slices, roll it up, press firmly, and slice into rounds.