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    Omelette rolls with mozzarella and tomato

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    Omelette rolls with mozzarella and tomato

    These cold canap├ęs are perfect for a party as they can be made in advance.

    • Christmas
    • Preparation time: 10 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus chilling

    Makes: 24


    4 large eggs
    Sunflower oil, for frying
    1 tbsp Waitrose Tomato Chutney
    100g Waitrose Chargrilled Peppers in Olive Oil, drained and finely chopped
    125g pack Garolfalo Mozzarella di Bufala Campana, coarsely torn



    1. Beat the eggs together. Warm a little of the oil oil in a 20cm non-stick frying pan 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. Spread each omelette with a little chutney and divide the peppers and mozzarella between them.
    3. Tightly roll up each omelette, wrap in clingfilm and chill in the fridge for at least an hour, or for up to 24 hours. When ready to serve, unwrap the rolls, trim the ends and cut each into 8 rounds.

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