Cheese and turkey omelet roll | Akis Petretzikis

In a bowl, whisk together the eggs, salt and pepper until the yolks are completely incorporated. The mixture will be ready when no egg sticks to the whisk.

Place a nonstick pan over medium to high heat. Add 1 tablespoon of olive oil and spread in the pan with a pastry brush.

Use a ladle to scoop up some of the egg mixture and add it to the pan.

Add 30 g of turkey pieces, 60 g of the grated cheeses, 60 g of diced bell pepper and some oregano.

Cook for 2-3 minutes and transfer it to a chopping board.

Roll half of it and set aside.

Place pan back over heat and add 1 tablespoon of olive oil and another scoop of the egg mixture.

Add 30 g of turkey pieces, 60 g of the grated cheeses, 60 g of diced bell pepper and some oregano.

When ready, transfer it to the chopping board making sure its edge touches the edge of the previous omelet on the board.

Roll the first omelet along with the second omelet, again leaving space enough to add the third omelet.

Place the same pan over heat and follow the same process until you have made 5 omelets.

Roll the omelets until you have created a 5 omelet roll.

Wrap the omelet roll in 2 sheets of aluminum foil so it resembles a piece of candy.

Let it rest for 5 minutes.

Remove the aluminum foil and cut into slices with a serrated knife.

Serve with rocket leaves, 1 tablespoon of olive oil and freshly ground pepper.

Equipment Needed

Allergens