Italian Egg Roll recipe

Servings: 2

Get the Pan!

Serve this for breakfast, or cut smaller rounds to pair with crackers as an appetizer. Great for the kids’ lunch, or a snack at work!



3 eggs
1/2 cup whole milk
1/4 cup all-purpose flour
1 tablespoon olive oil
Seasoning of salt & pepper
1 to 2 tablespoons basil pesto
1/4 cup finely chopped sundried tomatoes or roasted red bell peppers
3-4 paper-thin slices prosciutto or ham
1/2 cup shredded Mozzarella cheese
1 tablespoon fresh chopped mint; optional sprig for garnish

Italian Egg Roll recipe | Teflon™
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Preheat oven to 350°. Vigorously whisk eggs, milk, flour, oil, S&P until smooth. Pour into a 8-inch skillet with Teflon™ nonstick coatings. Bake 20 minutes or until egg puffs up and is golden brown. (Egg will settle.) Spread with pesto, and then add tomatoes, prosciutto, mozzarella, mint. Roll up from small end; place on work surface and cut into 1-1/4-inch rolls.   

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