Zucchini omelette rolls: the recipe for a fresh starter with salmon filling

How to prepare the zucchini omelette roll

Beat the eggs with a pinch of salt. Add the grated zucchini and Parmesan and mix.

Put a drop of oil on the baking paper in the pan and pour the omelette in. Spread it well and bake at 180°C for 20 minutes.

Turn the omelette over, place it on cling film and remove the baking paper.

Spread the cream cheese and place the salmon slices on top.

Roll up the omelette, secure it with cling film and leave to rest in the fridge for 4 hours.

Cut the roll into slices and serve.

storage
You can store the zucchini omelette roll in the refrigerator for 2 days, covered with cling film or in an airtight container.