Filled omelette rolls

Name: Filled omelette rolls
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 8 Eggs; 8 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Oil; 4 TABLESPOONS grated parmesan; 6 TABLESPOONS green pesto (glass); 6 discs Parma ham; 125 g Mozzarella; 1/2 Pot/bunch Basil; 6 TABLESPOONS red pesto (glass); 7-10 Tbsp wooden skewers / party skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

8 Eggs
8 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Oil
4 TABLESPOONS grated parmesan
6 TABLESPOONS green pesto (glass)
6 discs Parma ham
125 g Mozzarella
1/2 Pot/bunch Basil
6 TABLESPOONS red pesto (glass)
7-10 Tbsp wooden skewers / party skewers

Directions

1
Whisk eggs, water, salt and pepper. Heat 1 teaspoon of oil in a coated pan (approx. 20 cm Ø). Pour in 1/4 egg mass. Leave to falter slightly over medium heat. Sprinkle 1 tbsp. parmesan cheese over it and let it set until it is firm on top. Turn the omelette and fry for another 2 minutes. Remove. Bake 3 more omelettes and let them cool down
2
Spread 2 omelettes with green pesto, cover with ham and roll up. In each
3
Cut 5 diagonal pieces
4
Cut mozzarella into very thin slices. Wash the basil and remove the leaves. Spread the remaining omelettes with red pesto. Cover with cheese and basil, roll up. Cut into 5 diagonal pieces. Garnish with basil, fix with skewers