- For children
- 45 min
Creamy omelette roll
10 fresh eggs
125 g of Nonno Nanni Yogurt Stracchino
a handful of fresh spinach
a clove of garlic
salt, oil and pepper to taste
A fresh, soft cheese with a unique flavour
Beat eggs with salt, pepper and, if you wish, with some chopped parsley. Line a rectangular baking tray with some baking paper and pour beaten eggs inside it.
Bake in a preheated oven at 190 °C for about ten minutes, until noticing the omelette is well-cooked. After taking it out of the oven, remove omelet from the baking tray and roll it with baking paper until it gets warm.
Meanwhile, wash, clean and blanch spinach quickly. Drain and brown them in a pan with a little bit of olive oil and a clove of garlic until cooking water has completely evaporated: after cooking, add salt and let it cool down.
After spinach has cooled down, chop them into little pieces. Add Yogurt Stracchino inside a bowl with chopped spinach and mix well. Unroll the omelette roll, spread with stracchino cream and spinach and roll it up again: let it stand inside the refrigerator for about half an hour before serving.
Cream cheese and spinach is versatile and it can be used to prepare sandwiches, vol au vent, croutons ... and much more!
Recipe devised by food blogger
Il cucchiaio d'oro
I’m Donatella, a 28-year-old from Salerno. I’ve been living in Reggio Emilia for the past 8 years, and I have a great passion for cooking and photography.