Spinach Omelette Roll

Among the wonderful green leafy vegetables of September, I undoubtedly prefer spinach, versatile and truly delicious. This is a baked "omelette" roll. Today, I prepared it simply with spinach and cheese, but you can get creative with the filling.
Spinach Omelette Roll
Among the wonderful green leafy vegetables of September, I undoubtedly prefer spinach, versatile and truly delicious. This is a baked "omelette" roll. Today, I prepared it simply with spinach and cheese, but you can get creative with the filling.
Cooking Instructions
- 1
Blanch the spinach and drain it.
- 2
In a bowl, beat the eggs with the Parmesan and salt.
- 3
Take a baking sheet, line it with parchment paper, and pour in the eggs.
- 4
Bake at 350°F for about 15 minutes.
- 5
As soon as the "omelette" is out of the oven, flip it onto a cutting board, remove the parchment paper, and start layering the spinach.
- 6
Next, add slices of cheese and a generous sprinkle of Parmesan cheese.
- 7
Roll up the omelette, wrap it with parchment paper, and bake for 10 minutes at 350°F.
- 8
Remove from the oven, let the omelette cool, slice it, and serve!
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