Italian omelet roll
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 12 | Eggs; separated | |
| ¾ | teaspoon | Salt; to taste |
| 1 | pinch | Pequin quebrado |
| 1 | pounds | Hot Italian sausage |
| 1 | teaspoon | Italian crushed hot red pepper (or to taste) |
| 1 | medium | Onion; thinly sliced, separated into rings |
| 12 | Pickled Tuscan peppers | |
| 8 | ounces | Mozzarella cheese; cut in 1/8-inch thick slices |
Directions
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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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