These Baked Stuffed Omelet Rolls are a flavorful and rich Italian main course (secondo piatto), perfect as a complete meal or served sliced as a hearty, warm appetizer (antipasto).
Made with soft, thin omelets (frittatine) rolled and filled with classic Italian cooked ham (prosciutto cotto) and melting Fontina cheese, these rolls are then baked and gratinated under a blanket of rich Béchamel sauce and Parmesan cheese. The result is irresistibly creamy and stringy—a simple yet impressive recipe ideal for the whole family!
The success of this dish relies heavily on using quality ingredients. Eggs are eggs everywhere, but Parmigiano Reggiano, Prosciutto Cotto (Cooked Ham), Fontina, and even Butter are typical staples of authentic Italian cooking and tradition. Using just any grated cheese instead of Parmigiano Reggiano is absolutely not the same thing. Therefore, make sure to source the right ingredients or be prepared for a dish that tastes slightly different from what you would find on an Italian family’s table.
In this recipe, the Béchamel procedure has been explained in a synthetic way; for more detailed instructions on mastering this essential technique, you can refer to this article.
In a medium bowl, lightly whisk the four eggs with the heavy cream, one tablespoon of grated Parmesan cheese (reserving the rest for the topping), and a pinch of salt. A quick tip for absolute perfection: since dividing the whisked eggs into four perfectly equal portions can be tricky, you can instead whisk and cook the eggs one at a time, adding an equal portion of the cream and Parmesan to each individual egg before cooking. Heat a small non-stick skillet (about 8 inches is ideal) lightly coated with a touch of butter or oil. Pour a quarter of the egg mixture (or the single egg mix) into the skillet to create a thin omelet. Cook on both sides until just set and pale yellow. Set it aside on a plate and repeat this process until you have four thin omelets.
In a saucepan, bring the milk to a simmer (do not boil). In a separate heavy-bottomed pot, melt the butter (20g). Once melted, add the flour (20g) and whisk constantly for one to two minutes until you create a smooth paste, or roux. Now, slowly pour in the warm milk in a steady stream, continuing to whisk vigorously to prevent lumps. Season with salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the Béchamel is thick and smooth enough to coat the back of a spoon. Remove from heat.
Lay each thin omelet flat on a clean work surface. On top of each omelet, place a slice of cooked ham and a slice of Fontina cheese (or another good melting cheese like Provolone or Gruyère). Starting from one edge, gently roll the omelet into a tight cylinder. Arrange the finished rolls seam-side down in a small, buttered baking dish or casserole.
Preheat your static oven to 400°F (200°C). Pour the prepared Béchamel sauce evenly over the omelet rolls, ensuring they are all nicely coated. Next, generously sprinkle the remaining Parmesan cheese over the top. Bake for approximately 15 minutes, or until the sauce is bubbly and the cheese is melting. For the last 5 minutes, switch the oven to the broiler (grill) function to achieve a crispy, golden-brown crust. Once finished, let the dish rest for 5 minutes before serving.
To check if your eggs are fresh before using them: 1) Gently shake a fresh egg—you shouldn't hear anything. 2) Place the egg in salted water: if it sinks, it's fresh; if it floats, it's older. 3) A dense white and a compact yolk are signs of excellent quality.
