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Cheese & prosciutto omelette roll
Cheese & prosciutto omelette roll


  • 150g ricotta
  • ¼ cup grated parmesan
  • 1 clove garlic, crushed (optional)
  • 8 eggs
  • 1 Tbsp olive oil
  • 150g baby rocket
  • 5 slices prosciutto, cut into thin strips

Cheese & prosciutto omelette roll

  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes

Combine ricotta, parmesan and garlic in a bowl. Season to taste.

Break eggs into another bowl and beat lightly with a fork to just combine egg whites with yolks. Heat oil in a large non-stick frying pan on medium. Add egg and cook for 6-8 minutes, until just set (depending on the size of your pan, you may need to make 2 omelettes). Turn out onto a flat surface.

Wilt rocket in a small frying pan on high heat for 2 minutes. Squeeze out liquid and coarsely chop. Spread prosciutto over omelette. Top with ricotta mixture and rocket. Roll up to enclose filling, slice and serve with a salad.

From Taste magazine, December 2010.

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