This light oven omelet may be stuffed anyway you’d like and is easily prepared in advance for guests. My pictures are from a double batch baked in a 12"x17" sheet.
Omelette:
5 eggs
1 medium to large zucchini shredded (about 240 grams / 2 cups)
1-1/4 cup (~ 100 grams) finely grated romano or parmesan type cheese
salt and pepper to taste
Filling - anything you want! I used:
Cooked ham, Canadian Bacon
Sliced mozzarella
Jalapeño slices
Bacon (cooked and crumbled)
Mix eggs with the salt and pepper. Add the romano and zucchini. Pour the mixture into a parchment lined baking sheet. Bake for 20-25 minutes at 350°F. Remove from the oven and cool. Stuff with your ingredients of choice. Roll up gently and bake in the parchment paper until the fillings are warmed and cheese melts (~ 10 minutes if baked right away 20-25 if baked from refrigerator). Remove from parchment, slice, and serve.
I modified this from the linked video. For the level of green in the video example grate two small zucchini, this will have more skin for the color.
EDIT
Printer friendly PDF
Omelette Roll recipe.pdf (446.8 KB)