Omelette roll with bresaola, rocket salad and mozzarella cheese


Tempo di preparazione

5 minutes

Tempo di cottura

15 minutes



  • 100g of thinly sliced bresaola
  • 1 mozzarella cheese
  • 3 eggs
  • Insal’Arte Rocket salad
  • 1 knob of butter
  • 2 tablespoons of milk 
  • Salt and pepper
  • 1 lemon


In a bowl, beat the eggs with milk and a pinch of salt and pepper. Heat the butter in a non-stick frying pan and pour the eggs, making them stand on one side and then turning the omelette. After cooking, turn off and roll out the omelette on a cutting board. Spread the thinly sliced mozzarella over it, the Rucola Insal’Arte and the bresaola. Roll up the omelette and wrap it in a sheet of film. Store in the fridge for a few minutes to facilitate cutting. Remove the roll from the fridge and using a knife with a smooth blade, cut into slices that are not too thin. Serve on a rocket bed lightly seasoned with a little oil, salt and lemon juice. Garnish with a slice of lemon.

A recipe from CattiviPensieriReviews.

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