The spinach omelette is a classic recipe, easy and quick to make. Made with few and simple ingredients, it’s delicious both hot and cold. A vegetarian, lactose-free, and gluten-free main dish. I decided to enrich the spinach omelette with scamorza cheese. Once cooked, I placed the scamorza on top and, with the help of parchment paper, rolled the omelette to create a roll, allowed it to cool slightly, and then created my omelette slices. The spinach omelette is very convenient because it can be prepared in advance.
Let’s start cooking…
Giusi.
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 eggs
- 9 oz spinach, cooked, boiled
- to taste salt
- 3.5 oz lactose-free scamorza
Steps
First, let’s focus on cooking the spinach. Both fresh and frozen spinach are fine.
Cook the spinach, lightly salt it, and set aside to cool. In a bowl, beat the eggs with a fork, add the now cooled spinach, and mix.
Meanwhile, pour the extra virgin olive oil into a pan of 9.5-10 inches in diameter, heat it up, pour in the mixture, cover with the lid, and cook for about 3 minutes. After this time, with the help of a plate, flip the omelette and cook for another 3 minutes.
Once our spinach omelet is cooked, place it on a sheet of parchment paper, add the scamorza on top, and start rolling it.
Let the roll cool slightly, then with the help of a knife, cut into slices.
The omelette is ready to be enjoyed, see you in the next recipe.
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Storage
Storage
Store in the fridge covered with plastic wrap.
It can be prepared well in advance.
Good to eat cold, inside a sandwich, or slightly reheated in the microwave.
Scamorza cheese is not necessary.
For a more indulgent version, add some prosciutto crudo or cotto before rolling.
