The spinach omelette roll filled with cheese and bresaola is an easy, quick, and super tasty recipe. I wanted to prepare a potato omelette for dinner, but realized at the last minute that I only had one potato, which wouldn’t be enough, so I used some spinach I had in the fridge to make these delicious stuffed rolls. The whole family loved it, Matilde adored it! The spinach omelette roll is soft, flavorful, and has a creamy filling, light and very appealing, clever because you don’t even need to blanch the spinach first, you blend them raw! It’s an excellent main course (but also an appetizer) for the little ones, making them eat spinach gladly!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 3/4 oz spinach
- 3 1/2 oz cream cheese
- 2 3/4 oz bresaola
- 2 5/8 oz grated Parmesan cheese
- 3 eggs
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
The spinach omelette roll is very simple and quick to prepare. First, put the eggs, grated Parmesan cheese, salt, black pepper, nutmeg, cleaned and dried spinach into a food processor and blend until you get a homogeneous mixture.
Transfer the mixture into a baking dish lightly greased with a bit of oil, level it well, and bake the omelette in a preheated oven at 392°F (200°C) for 15-20 minutes.
Remove the omelette from the oven and let it cool slightly. Flip it onto some plastic wrap and spread the cream cheese over the surface, then add the bresaola slices.
Using the plastic wrap underneath, form a roll and wrap it like a candy. Let it rest in the fridge until it’s time to serve. Then slice it and enjoy its deliciousness.
Tips:
The spinach omelette roll can be stored in the fridge for a couple of days. You can fill it with your favorite stuffing, other cold cuts, or just cheese (or chopped nuts, olives, or sun-dried tomatoes) for a vegetarian version.
Other omelette recipes HERE
