Roll of cheese omelet with stuffing is a great snack for all occasions. It is prepared easily, simply and quickly!
Eggs – 5 pcs.
Hard cheese – 80-100 g
Sour cream (15-20%) – 120 g
A mixture of Italian herbs (optional) – 0.5 tsp.
Salt – to taste
Pepper black ground – to taste
Processed curds – 4 pcs.
Garlic – 3-4 cloves (or to taste)
Mayonnaise – 2 tbsp.
Dill – 1 bunch (small size)
- 241 kcal
- 25 min.
Roll of cheese omelet with stuffing is a great snack for all occasions. Due to the availability of products and the speed of the process, such a roll can be easily prepared for an ordinary family dinner, and due to the elegant look and bright taste, any festive table can decorate with such a roll.
With stuffing for roulette, you can safely experiment, instead of melted cheese you can take liver pate or cottage cheese with feta / cheese and herbs.
To prepare a roll from a cheese omelet with a filling we take: eggs, hard cheese, sour cream, dry herbs, processed cheese, garlic, mayonnaise, dill, and also salt and pepper.
To prepare the base for the egg roll in a bowl, break the eggs. We add to them herbs and a pinch of salt and pepper. Salts are added quite a bit, as the filling layer turns out to be quite large, and the melted cheese and mayonnaise are usually salty enough, so it is better to make the base more neutral. Lightly stir the eggs with whisk.
On a fine grater, rub the cheese and add it together with sour cream to the egg mass.
Stir until homogeneous.
The baking tray is lined with baking paper (the paper must be of high quality!) And poured an egg mixture on it for the base of the roll. Slightly level it with a spatula.
Bake the egg omelet for about 10 minutes at 180 C. The omelet must completely grasp, and its edges should lightly brown.
On the desktop, lay out a blank sheet of parchment and turn over on it a ready omelet. We separate its bottom from the paper. In this form, leave the omelet cool.
Prepare the filling. In a bowl on a small grater we rub fused curds (for this they can be pre-frozen slightly before, then they will be easier to grate), we add to them the cloves of garlic, passed through the press, as well as finely chopped dill.
Also add the mayonnaise to the grated cheeses and mix everything well.
The resulting filling is applied to the cooled base.
Fold the layer into a tight roll.
The formed roll is wrapped in paper or in a food film and in this form we send it to the refrigerator for 30-40 minutes or until the moment of filing.
Chilled roll of cheese omelet with filling cut into small pieces, put them on a dish, and our snack is ready to serve.