Italian Omelet Roll

Italian Omelet Roll Ingredients

1 tb Unsalted butter	1 ts Italian crushed hot red
12 Eggs; separated	1 md Onion; thinly sliced,
3/4 ts Salt; to taste	12 Pickled Tuscan peppers
1 pn Pequin quebrado	8 oz Mozzarella cheese; cut in
1 lb Hot Italian sausage

Instructions for Italian Omelet Roll

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Eggs	Mozzarella	Onion
Salt	Sausage

Eggs Cheese Butter Onion

for flavor and categorization

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