The spinach and scamorza omelet is a classic homemade dish, a recipe that is easy and quick to prepare. With a few simple ingredients, you can serve a vegetarian main course, naturally gluten-free, perfect to enjoy hot or cold. To make this dish even more appetizing, I transformed the classic omelet into a delicious roll: once the spinach base was cooked, I added sliced scamorza and, with the help of parchment paper, carefully rolled it up. After a short rest, I cut everything into slices, creating a truly spectacular finger food or main course. The spinach omelet is a very convenient solution because it can be prepared in advance, ideal for a buffet or a quick dinner. Thank you for the trust you have shown over the years. Come with me and let’s start cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Spinach and Scamorza Omelet
- 4 eggs
- 8.8 oz spinach, cooked, boiled
- to taste salt
- 3.5 oz lactose-free scamorza
Steps for Spinach and Scamorza Omelet
Start by cooking the spinach (fresh or frozen): once cooked, it’s essential to squeeze them well to remove all their water. Lightly salt them and let them cool.
In a bowl, beat the eggs with a fork, salt and season to taste, and add the well-dried spinach, mixing everything well.
Meanwhile, heat a drizzle of extra virgin olive oil in a pan of 9.5-10 inches. Pour the mixture, cover with the lid, and cook for about 3 minutes. With the help of a plate, flip the omelet and complete the cooking for another 3 minutes.Once ready, transfer the spinach omelet onto a sheet of parchment paper, place the slices of scamorza on top, and roll it up carefully. Let the roll cool slightly before cutting it into slices with a sharp knife.
The omelet is ready to be enjoyed.
Thank you for cooking with me. See you in the next kitchen adventure and always thank you for the trust you have shown me over all these years.
Storage
You can store the spinach and scamorza omelet roll in the refrigerator, inside an airtight container, for up to 2 days. If you prefer to enjoy it warm, you can slightly heat the slices in a pan or in the microwave before serving them. The omelet can be prepared in advance and sliced when needed, maintaining its integrity and the flavor of the scamorza.
