Egg white omelette roll – the recipe for a light and tasty filling for the second course

Illinois egg white omelet roll it’s a second light and low in calories, ready in a few minutes. A smart recipe to prepare with a brick of ready-to-use pasteurized egg whites, also ideal for discarding leftovers from other sweet or savory recipes.

To bring it to the table, it is enough to beat the egg whites until stiff, gently add the grated Parmesan cheese, moving from the bottom up so as not to disassemble the mixture, and then spread everything on a baking tray lined with parchment paper. After briefly cooking, no more than a quarter of an hour, just fill the tortilla obtained with sheets of cooked ham educate emmental, then roll it up on itself, close it like candy with the parchment paper and pop it back in the oven for just 5 minutes, just long enough to melt the cheese. In this way you will obtain a tasty and fibrous cylinder, to be cut into slices and served for any lunch either dinner family with a mixed salad and fragrant bread.

If you wish, you can also enjoy the roll at the beginning of the meal, for a festive buffet or at breakfast time.appetizer, as a delicious snack, or you can take it with you on a trip out of town. If you like, you can mix the Parmesan with pecorino and then enrich the preparation with chopped parsley, chopped basil, a pinch of turmeric or ground pepper, as we did.

As for the filling, then, you can opt for speck and scamorza cheese, raw ham and thin slices, fontina cheese and mortadella, but also provola cheese and grilled vegetables, for a variant that is also suitable for vegetarian guests. if you want to try one ultralight version and super fast, you can make the white tortilla without filling with our suggestions.

Discover how to prepare the egg white omelette roll by following the step-by-step procedure and tips. If you liked this recipe, also try the egg white clouds with ham and zucchini.

How to make an egg white omelet roll

Pour the egg whites into a large bowl with a pinch of salt and work with an electric mixer. 1.

Beat the egg whites until stiff 2.

Season with a pinch of pepper and add the grated Parmesan. 3little by little and gently incorporating it with a spatula, moving from bottom to top so as not to disassemble the whites.

Pour the compound obtained in a dish lined with baking paper 4.

Distribute evenly with the help of a spatula. 5and take to static oven at 180°C for 15 minutes.

Once cooked, bake the egg white omelet 6.

Turn it over onto a clean sheet of parchment paper and carefully remove the kitchen paper. 7.

Fill the white tortilla with the cooked ham in thin slices 8.

Also add the slices of emmental 9.

Roll the tortilla on itself 10.

Wrap the cylinder obtained with clean baking paper and seal it as if it were a candy. eleventhen bake the roll again at 180°C for just 5 minutes.

After the time has elapsed, take the white tortilla roll out of the oven, remove the parchment paper and arrange it on a serving plate; then slice it 12bring to the table and serve.

storage

The egg white omelette roll can be kept in the fridge, in an airtight container or wrapped in cling film, for 1 day Maximum.