Try this Italian Omelet Roll recipe, or contribute your own.
Suggest a better descriptionButter 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
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Serving Size: 1 Serving (627g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1077 | ||
Calories from Fat: 762 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.6g | 113 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 32.7g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 2202.3mg | 678 % | |
Sodium 1247.7mg | 43 % | |
Potassium 871.8mg | 23 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.6g | ||
Protein 73.7g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1077
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