This omelet roll is served at room temperature as an antipasto or as a lunch or brunch dish.
You will need a large 12-inch skillet to make the omelet. The skillet size is important
because the omelet must be large enough to stuff and roll. The roll can be prepared up to a
day before serving; then all you need to do is slice it and place it on a nice platter. Serve the
omelet slices accompanied with a green salad.
2 tablespoons grated Parmesan cheese
2 tablespoons half and half
1 tablespoon chopped parsley
Salt and pepper
3 tablespoons butter, divided
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped pickle
3 ounces thinly sliced ham
3 ounces thinly sliced mortadella
To make the omelet:
In a bowl, whisk together the eggs, Parmesan, half and half, parsley , salt and
In a 12-inch skillet, melt 2 tablespoons of butter over medium heat.
Add the egg mixture. Cook, stirring occasionally, until the underside is lightly
golden, 3-4 minutes. Invert a platter over the skillet and flip the omelet onto the
platter. Add the remaining tablespoon of butter to the skillet. Slide the omelet
back into the skillet and cook just long enough to cook the second side, 2-3
minutes. (Alternately, if you think that you might find it difficult to flip the
skillet, you can place it under a broiler for a few minutes to cook the second
side. Just be sure that you are using a skillet with a broiler-proof handle.)
Slide the finished omelet onto a clean dish towel and allow it to cool for 10
To make the filling:
In a small bowl, stir together the mayonnaise, mustard, and pickles.
Spread about 2/3 of the mayonnaise mixture evenly over the top of the omelet.
Distribute the ham and then the mortadella slices evenly on top.
Spread the remaining mayonnaise mixture over the mortadella.
Carefully roll up the omelet. Place the roll, seam side down, on a sheet of
plastic wrap. Enclose the roll tightly in the plastic wrap and refrigerate for at
least 4 hours or overnight.
Cut the chilled omelet roll crosswise into 1-inch thick slices.
Serve at room temperature.