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    Omelette Rolls

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    Omelette Rolls

    • Christmas

    Serves: 12

    Ingredients

    125g pack Garolfalo Mozzarella di Bufala Campana
    4 large eggs
    Sunflower oil
    1 tbsp Waitrose Tomato Chutney
    ½ x 200g pack Waitrose Marinated & Grilled Red and Yellow Peppers

    Method

    1. Beat together 4 large eggs. Heat a little sunflower oil in a 20cm non-stick frying pan set over a medium heat. Pour in a third of the egg mixture, tilting the pan so that it coats the base of the pan. Cook for two minutes until set, flip to cook the other side, then turn out on to a board and leave to cool. Repeat to make two more omelettes.
    2. On each cooled omelette, spread 1 tbsp Waitrose Tomato Chutney, and divide between them ½ x 200g pack Waitrose Marinated & Grilled Red and Yellow Peppers, finely chopped, and a 125g pack Garolfalo Mozzarella di Bufala Campana, drained and coarsely torn. Tightly roll up each omelette, wrap in clingfilm and chill in the fridge. When ready to serve, unwrap the rolls, trim the ends and cut each into 8 rounds.

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