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Cuisine Magazine Recipes

Italian rolled omelette

Posted on : 27-08-2016

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Ingredients

3 eggs
1/2 cup (75g) plain flour
250g soft goat's cheese
5 slices prosciutto, torn
2 roasted capsicums, chopped
1 cup basil leaves, torn
1/3 cup (55g) pitted kalamata olives, chopped

Method

Step 1

Whisk eggs until thick and pale, fold in flour, then season. Pour into the pan, then bake for 10 minutes until puffed and golden.

Step 2

Place a sheet of baking paper on a damp tea towel, then invert the hot omelette onto the paper. Using the towel as a guide, roll up the omelette (enclosing the paper), then set aside to cool.

Step 3

Unroll, then spread all over with goat's cheese and top with prosciutto, capsicums, basil and olives. Re-roll the omelette to enclose the filling, then slice and serve with salad.

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