Omelette roulade

Omelette is certainly the most common dish served in each household. It was one of my childhood favourite dish. Whenever I smelled my mother�s freshly cooked omelette, I would sneak into the kitchen and eat a few bites.

This roulade or roll up is a stuffed omelette with cream chesse, red peppers and rocket salad; a great make ahead appetizer!



Ingredients:

For the omelette
6 large eggs
a pinch of paprika
salt & pepper
1 tbsp of olive oil

For the filling:
6 tbsp cream cheese, at room temperature
1 red pepper, julienned
a handful of rocket salad

Whisk the eggs, paprika, salt and pepper. Heat 1 tablespoon olive oil in a 12 inch diameter nonstick skillet. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelette is slightly golden. Carefully flip the omelette over and cook the other side till done. Using a large spatula, trasfer the omelette to a large sheet of cling film. Let omelette cool completely.

When the omelette is completely cool. Spread the cream cheese over the omelette. Then arrange the rocket leaves in a single layer. Place the pepper juliennes in a single layer over the watercress layer.  Gently roll omlette. Wrap the omlette roll in cling film, gently but firmly. Place it in the fridge for 30 minutes.

Place 6-8 tooth picks at regular intervals on the omelette roll. Using a sharp knife, cut in between each tooth pick, to get spiral shaped omelette pinwheels. Serve at room temperature.



Omelette roul�e

Ingr�dients:

Pour l'omelette
6 �ufs

une pinc�e de paprika
sel & poivre
1 c�s d'huile d'olive

Pour la farce:
6 c�s de St Moret
1 poivron rouge, coup� en julienne
une poign�e de roquette

Battez les �ufs en omelette avec paprika, sel et poivre. Faites chauffer un filet d'huile d'olive dans une po�le antiadh�sive � feu moyen. Verser la pr�paration aux oeufs dans la po�le chaude. Faites cuire juqu'� le dessus soit pris. Retournez l'omelette et laissez cuire quelques minutes. D�barrasser l'omelette sur un film alimentaire et laissez-la refroidir.

Une fois refroidie, tartinez l'omelette de St. Moret sur le dessus, d�posez de la roquette en une seule couche puis d�posez les poivrons coup�s en julienne et roulez l'omelette sur elle-m�me, bien serr� dans le film.  R�servez au frigo 30 min.

Enlevez l'omelette du film, et coupez-la en biseaux en d�posant des piques en bois.