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Italian rolled omelette

Name: Italian rolled omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 3 eggs; 1/2 cup (75g) plain flour; 250g soft goat's cheese; 5 slices prosciutto, torn; 2 roasted capsicums, chopped; 1 cup basil leaves, torn; 1/3 cup (55g) pitted kalamata olives, chopped

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This rolled Italian omelette looks pretty and tastes bellissimo.

3 eggs
1/2 cup (75g) plain flour
250g soft goat's cheese
5 slices prosciutto, torn
2 roasted capsicums, chopped
1 cup basil leaves, torn
1/3 cup (55g) pitted kalamata olives, chopped

Method

1.

Whisk eggs until thick and pale, fold in flour, then season. Pour into the pan, then bake for 10 minutes until puffed and golden.
2.

Place a sheet of baking paper on a damp tea towel, then invert the hot omelette onto the paper. Using the towel as a guide, roll up the omelette (enclosing the paper), then set aside to cool.
3.

Unroll, then spread all over with goat's cheese and top with prosciutto, capsicums, basil and olives. Re-roll the omelette to enclose the filling, then slice and serve with salad.