Omelette Roll

Name: Omelette Roll
Total time: 30 min
Yield: 5
Ingredients: 3 eggs; 2 tablespoons olive oil to taste; 1 clove garlic; 1 sprig parsley; 1 sprig basil; 4 grated zucchinis; 100g prosciutto chopped; 250g creamy ricotta; 1/2 cup grated cheese; 1 cup milk; 1/2 cup wheat flour; 3 tablespoons pastry flour; 1/3 cup unsalted butter, softened; Salt, white pepper, and nutmeg to taste

1
3 eggs
2
2 tablespoons olive oil to taste
3
1 clove garlic
4
1 sprig parsley
5
1 sprig basil
6
4 grated zucchinis
7
100g prosciutto chopped
8
250g creamy ricotta
9
1/2 cup grated cheese
10
1 cup milk
11
1/2 cup wheat flour
12
3 tablespoons pastry flour
13
1/3 cup unsalted butter, softened
14
Salt, white pepper, and nutmeg to taste

Ingredients

1
3 eggs
2
2 tablespoons olive oil to taste
3
1 clove garlic
4
1 sprig parsley
5
1 sprig basil
6
4 grated zucchinis
7
100g prosciutto chopped
8
250g creamy ricotta
9
1/2 cup grated cheese
10
1 cup milk
11
1/2 cup wheat flour
12
3 tablespoons pastry flour
13
1/3 cup unsalted butter, softened
14
Salt, white pepper, and nutmeg to taste

Directions

1
Make the filling: heat half of the olive oil and sauté the garlic, parsley, basil, and zucchini
2
Add the prosciutto and cook for 2 minutes
3
Remove from the pan and set aside
4
Add the remaining ingredients to a bowl
5
Beat in the ricotta, half the grated cheese, 2 egg yolks, and season with salt, white pepper, and nutmeg
6
Set aside
7
Mix the eggs and remaining egg whites with milk, and pour half of the mixture into a greased skillet
8
Cook until set, then flip and cook the other side
9
Repeat the process until all ingredients are used up
10
Place the filling on one half of the omelette, then fold the other half over to form a roll
11
Let cool, then slice and serve in a refrigerated dish
12
Mix the remaining grated cheese, pastry flour, and softened butter
13
Brush the slices with this mixture
14
Serve warm.