Omelet rolls with stuffing

1. Wash, wipe and break the eggs into a bowl. Using a mixer or just a whisk, beat the eggs until a lush, thick white foam forms. Add salt and pepper to taste the egg mixture. Wash the parsley, dry and finely chop. Put half of the chopped parsley in the egg mixture and mix everything well.

2. Pour a little olive oil into a non-stick frying pan (you can take a pancake pan for this purpose), warm it up. Carefully pour out half of the egg mixture, turning the pan from side to side so as to cover the entire bottom of the dishes. Fry the egg pancake on one side for 2 minutes and gently, with a spatula, turn it over to the other side. Fry the omelet on the other side and put it on a plate. Do the same with the second half of the egg mixture. Thus, you should get two identical omelets. Put them on plates and let them cool.

3. While the omelet cools down, prepare the filling directly for the rolls. To do this, mix the ricotta in a separate clean bowl. grated parmesan and remaining parsley. Mix everything well with a spoon until smooth.

4. Put one cooled omelet on a large board. Spread half of the ricotta and parmesan mixture evenly over the entire surface of the omelet with a spoon. Then, starting from the edge, roll the omelet into a tight roll. Next, with a large kitchen knife, cut the omelet into equal pieces approximately 3 cm wide each. Do the same with the second omelet.

5. Secure each roll by piercing it with a toothpick and pre-stringing it on top with a canned pitted olive.

Put the finished omelet rolls with ricotta on a nice plate and serve to the table. Bon appetit!