Alternative Filling Ideas
For the spinach omelette roll, fillings that are creamy yet not too wet work best to maintain structure and prevent any messiness when slicing.

Classic Fillings

• Ricotta and cooked ham: well-drained ricotta, salt, pepper, a dash of parmesan and thin slices of ham; soft, stable, and a lovely match with spinach and eggs.
• Stretchy cheese and cured meats: varieties like scamorza, provola or young Ragusano paired with cooked ham, speck or sweet salami for a more pronounced, melty roll.

Lighter or Vegetarian Options

• Ricotta and vegetables: dry ricotta with grilled courgettes, roasted peppers or sautéed artichokes, cut into fine strips.
• Fresh cheeses and herbs: goat’s cheese or robiola mixed with fresh herbs such as parsley, basil, or chives, plus a grind of black pepper, for a delicate yet fragrant filling.

Richer Variations

• Sicilian flavours: provola or caciocavallo cheese with chopped sun-dried tomatoes, pitted black olives and a touch of oregano.
• Nearly a pasta bake: thick béchamel sauce (or ricotta) combined with peas and diced ham, spread in a thin layer so the roll stays light.

How to avoid the omelette cracking when rolling
Three key points will help: thickness, cooking time and rolling technique.

Thickness and Baking

• Pour the eggs in a thin, even layer — too thick and it’ll break; too thin and it may tear.
• Bake until just cooked yet still flexible: dry edges but a centre that’s not too dry. Overcooking will make it stiff and prone to cracking.

Rolling Method

• Once out of the oven, allow it to cool for a few minutes before gently peeling it from the parchment.
• Roll it up using the parchment or a clean tea towel beneath, tightening gradually; this supports the omelette and spreads the pressure, reducing breaks.
• Let it cool rolled up, wrapped tightly in the paper or cling film to keep its shape. Fill only once lukewarm or cool, then re-roll and allow it to rest again.