Zucchini Omelette Roll

Zucchini Omelette Roll

This was amazing and loved by all…even the dog! I now make him his own roll with no salt! You can change up the fillings to make it with all of your faves! Any cheese will work. I have used Havarti and also mozzarella a different time. Sharp cheddar would be fabulous as well. I only use 8 ounces of ground beef but you could use up to a pound. It may be more challenging to roll, though. Sausage filling would also be yummy!

Zucchini Omelette Roll

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Ingredients

  

• 8 eggs whisked in a bowl and seasoned to your liking with salt/pepper
• 1 large zucchini sliced thin
• ½ pound ground beef browned in skillet with salt, chopped garlic/onion if you want
• 1/2-1 cup shredded cheese. Cheddar or mozzarella-any kind you love!
• parsley for garnish

Instructions

 

• Preheat oven 350.
• Spray and an 8 1/2 x 12 inch jellyroll pan with pam and line with parchment to fit well.
• Lay zucchini slices on top.
• Carefully pour on eggs and transfer to the oven for 10-15 minutes until eggs are set.
• Remove and let cool.
• If your zucchini slices floated to top (like mine) you can flip over the entire egg sheet so the zucchinis are on the bottom.
• Place the ground beef and cheese on top.
• Use the parchment to help you roll this into a log.
• Bake 10 mins so the cheese is hot and bubbly!
• Top with parsley, if desired.

Adapted from YouTube