- 100 g fresh spinaches
- 100 g grated Parmigiano Reggiano
- 5 eggs
- 40 g butter
- q.s. salt
Preheat the oven to 180 ° C.
Cook the spinaches in a pan with the butter with a pinch of salt. Separately, beat the eggs with the grated Parmesan.
Lightly crush the spinaches, blending them and add them to the eggs. Pour the mixture on a baking sheet lined with parchment paper and bake it in the oven for about 10 minutes. Remove from the oven and allow it to cool. In the meantime, prepare the filling. Mix the soft cheese to make it creamy and smooth with salt and pepper if necessary. Spread the cheese on the spinach omelette, form a layer of Nero Trieste cooked ham and roll up the omelette to form a tight cylinder. Wrap the omelette in the plastic wrap and let it rest for at least 15 minutes at room temperature or in the refrigerator. Slice the warm or cold roll to taste.