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| Italian Omelet Roll Recipe |
Category: Eggs
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon unsalted butter
12 eggs; separated
3/4 teaspoon salt; to taste
1 pinch pequin quebrado
1 lb hot italian sausage
1 teaspoon italian crushed hot red pepper (or; to taste)
1 medium onion; thinly sliced, separated
12 pickled tuscan peppers
8 oz mozzarella cheese; cut in 1/8-inch thick sli
Cooking Directions:
Butter 10x15-inch jelly roll pan. Cover bottom with waxed paper cut to size. Butter paper. Preheat oven to 350. Beat egg whites until stiff; set aside. Combine salt, pequin & egg yolks; beat with whisk until blended. Fold whites & yolks together. Turn egg mixture into pan, carefully smoothing with a spatula. Bake 15-20 minutes until done. Remove casings from sausage, crumble meat into skillet & cook briefly; add red pepper & onion. Cook, stirring often, 10-12 minutes until sausage is done. Drain off fat. Place done omelet on cooling rack, loosen edges. Grab edge of paper & pull omelet out onto cloth towel, invert on another cloth towel & remove paper. Sprinkle with sausage mixture, scatter Tuscan peppers on top. Arrange cheese slices over all, quickly roll, set on ovenproof platter & place in oven to melt cheese. Slice & serve. Makes 6 servings.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
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