Skewers of stuffed omelette rolls

Skewers of stuffed omelette rolls are a quick and tasty appetizer that can also be prepared in advance. It will keep in the refrigerator, sealed in plastic wrap, until ready to serve.
They are finger food perfect for an aperitif with friends or for an appetizer or a buffet on the terrace.
But they will also be ideal to serve for the Christmas and New Year’s parties that are approaching.
I want to show you these Omelette Rolls with Bresaola (Rotolini di frittata con bresaola) that can be found on my Italian blog.

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Skewers of stuffed omelette rolls
Skewers of stuffed omelette rolls

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Rest time1 Hour
  • Cooking time20 Minutes
  • Serving6
  • Cooking methodStove
  • CuisineItalian

Ingredients for about 12-14 skewers of stuffed omelette rolls

for the omelettes

4 eggs
4 tablespoons parmesan cheese
1 tablespoon parsley (chopped)
q.s. salt
q.s. pepper

for the stuffing

300 g fresh spreadable cheese (Robiola or other type)
20 cherry tomatoes


1 Nonstick skillet
1 Bowl
1 Ladle
1 Chopping Board


Preparation of omelettes (frittatine)

In a bowl, beat the eggs with the grated Parmesan cheese, salt, pepper and chopped parsley.
Heat a nonstick skillet about 18-20 cm in diameter.
Lightly oil it and pour in half a ladle of beaten eggs.

Swirl the skillet to distribute the mixture all over its bottom.
Cook for a few minutes until the omelet comes off the bottom easily. At this point, turn it over and cook for a few seconds.

Slide onto a cutting board and allow to cool.
If the frittata does not come off, gently lift it from the edges with a spatula.

Continue with the remaining omelets until you run out of egg mixture.
With this amount of eggs should come out about 5-6 frittatas. They should not be too thin, otherwise they might break later.
Once ready, let the fritters cool completely and set aside.

Skewers of stuffed omelette rolls
Skewers of stuffed omelette rolls

Stuffing the omelettes

In a bowl, mix the spreadable cream cheese (robiola) with a pinch of salt and pepper.
Wash and dry the cherry tomatoes.
When the frittatas are cold, spread them with the robiola cheese. Arrange a row of cherry tomatoes in the center, one next to the other, then roll the frittatas up tightly.

Rest in the fridge

Seal the stuffed omelets with foil and store in the refrigerator for at least an hour or until ready to serve.

Preparing and serving the Skewers of stuffed omelette rolls

Take the frittata rolls out of the fridge and remove them from the foil.
Slice them into approximately 1-inch pieces. Try to cut the cherry tomato in half for a prettier aesthetic effect.
Thread two rolls with a cocktail toothpick alternating with a basil leaf and serve.

Skewers of stuffed omelette rolls
Skewers of stuffed omelette rolls

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