Filled scrambled egg roll

Name: Filled scrambled egg roll
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 8 Eggs (size M); 8 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Oil; 4 TABLESPOONS Parmesan cheese; 6 TABLESPOONS green pesto; 6 discs Parma ham; 125 g Mozzarella cheese; 1/2 potty Basil; 6 TABLESPOONS red pesto; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

8 Eggs (size M)
8 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Oil
4 TABLESPOONS Parmesan cheese
6 TABLESPOONS green pesto
6 discs Parma ham
125 g Mozzarella cheese
1/2 potty Basil
6 TABLESPOONS red pesto
7-10 Tbsp wooden skewers

Directions

1
Beat 2 eggs and 2 tablespoons of mineral water. Season with salt and pepper. Heat 1 teaspoon of oil in a coated pan (20 cm Ø) and pour in the egg mixture. Leave to falter slightly over medium heat. Sprinkle 1 tablespoon of Parmesan cheese over it and let it falter further.
2
Slide the omelette onto a plate or flat pan lid. Fry from the other side for another 2 minutes. Remove and bake another 3 omelettes in the same way. Spread 2 omelettes with 3 tablespoons of green pesto each and cover with 3 slices of Parma ham. Roll up the omelettes and cut them diagonally into 5 pieces. Drain the mozzarella and cut into thin slices. Wash the basil and, except for something to garnish, pluck the leaves from the stalks. Spread 2 omelettes with red pesto, cover with mozzarella and basil. Roll up and cut into pieces.
3
Drain the mozzarella and cut into thin slices. Wash the basil and, except for something to garnish, pluck the leaves from the stalks. Spread 2 omelettes with red pesto, cover with mozzarella and basil. Roll up and cut into pieces. Arrange on a plate. Stick skewers into the rolls and garnish with basil