Omelet roll with tuna and cream cheese

served for breakfast today for their home omelet roll with tuna and cream cheese.

For 6 servings you will need:


600 ml milk 250 ml wheat flour
1 ch. L.salt
1-2 h. liter.sugar (optional)
1/3 hours. l.ground black pepper 6 eggs


Preheat oven to 225 deg C. Shots pan with baking paper and grease with vegetable oil.

In a bowl pour the milk, sift the flour, add sugar, salt and everything thoroughly beat.Cover the bowl and set aside for 10-15 minutes.Add milk-flour mixture and beat all the eggs with an electric mixer until smooth.

Pour the dough on a baking sheet lined with paper and put on the lower level of the oven for 20-25 minutes (bake until golden brown).Remove the baking sheet from the oven, turn the roll to another sheet of baking paper, pre-cooked on the work surface.


1 small onion 1 tablespoon onion
sugar 1 tbsp.l.white wine vinegar
1-2 Art.l.
vegetable oil 2 tbsp.l.chopped dill
150 g cream cheese (natural or with the addition of smoked salmon)

2 tbsp.l.chopped green onions
2 cans of tuna in oil (200 g each)
½ hours. pepper
150 ml grated cheese Emmental


Finely chop the onion.Preheat a frying pan with vegetable oil, put the onion, add the sugar and stir fry for 3-4 minutes (until the sugar has melted).Add the vinegar and stir without stopping, continue to cook for another 5-6 minutes.Remove the pan from the heat, add the onions with salt, pepper and cool

Drain the oil from the tuna.Add to the onions tuna, cream cheese, dill, chives, salt and pepper and mix gently.

Turn the oven or grill to heat up to 250 degrees C oven.

Share on omelet filling and smooth, without reaching the edges of 2-3 cm. Fold the omelet in a roll and put in the pan, "seam" down.Sprinkle with grated cheese and place in oven.Bake until the cheese is completely melted, until golden brown.

Remove loaf from oven, cool for 5-10 minutes, cut into portions and serve with vegetable salad.

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