Italian Omelette Rolls with Goat Cheese, Bresaola and Rocket

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Italian omelette rolls filled with goat cheese, bresaola and rocket, sliced into appetizer spirals.

These little omelette rolls are among my favourite Italian cold appetizers. They’re easy to prepare ahead of time, look lovely on a platter and are so moreish that it’s hard to stop at just one!

I love recipes like this, especially when I’m having friends over and want to get most of the cooking done in advance. You can make the rolls the day before, keep them in the fridge and slice them just before serving.

I won’t pretend the photos are particularly inspiring, but please don’t let them put you off. These little bites are delicious, and I’m sure you’ll love them as much as I do.

Italian Omelette Rolls with Goat Cheese

Thin omelettes are filled with creamy goat cheese, savoury bresaola and peppery rocket, then rolled up, chilled and sliced into bite-sized spirals. They make an ideal summer appetizer, a party finger food or a colourful addition to an antipasto platter.

Servings: 6
Prep time: 20 minutes
Chilling time: At least 2 hours

Ingredients

  • 3 eggs

  • 2 tablespoons milk

  • Salt and freshly ground black pepper, to taste

  • 1 small bunch of rocket (arugula)

  • 150 g goat cheese (or cow’s milk soft cheese for a milder flavour)

  • 120 g thinly sliced bresaola

  • A little oil, for greasing the pan

Method

  1. Beat the eggs with the milk, salt and pepper until well combined.

  2. Lightly grease a 28 cm frying pan and heat it over medium heat. Pour in approximately half the egg mixture, swirling the pan to create a thin, even layer. Cook gently, as you would a crêpe, until the omelette is set. Carefully turn it if necessary and cook briefly on the other side.

  3. Repeat with the remaining egg mixture to make a second thin omelette. Leave both omelettes to cool completely.

  4. Place one omelette on a clean work surface. Spread half the goat cheese evenly over the surface, cover with half the bresaola slices and finish with roughly chopped rocket.

  5. Roll the omelette up tightly from one side to form a compact log. Repeat with the second omelette and the remaining filling.

  6. Wrap each roll tightly in cling film and refrigerate for at least 2 hours to help them hold their shape.

  7. Just before serving, unwrap the rolls and cut them into slices approximately 1 cm thick. Arrange the spirals on a serving platter.

Notes

  • Make ahead: These rolls can be prepared the day before serving. Keep them wrapped and refrigerated until ready to slice.

  • Handle the omelettes gently: They are thin and delicate, so use a non-stick pan and turn them carefully. If one tears, don't worry — it will still taste delicious.

  • A milder filling: If you prefer a less tangy flavour, use a soft cow's milk cheese instead of goat cheese.

  • Serving suggestion: Arrange the spirals on a platter with other Italian antipasti for an easy summer buffet.

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