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| Omelette's rolls |
Ingredients for two rolls:
- 6 eggs
- 2 tablespoons potato starch
- 1 tablespoon olive oil
- 1 pinch of salt
- 5.20 OZ (150 grams) of fresh or frozen spinach
- 1 mozzarella
- 3 slices of ham
- 1.80 OZ (50 grams) of parmesan flakes
Time: 20 min
Whisk the eggs with potato starch and salt until they are foamy.
Grease a large pan and pour the mixture, when solidified turn the omelette (omelette should be thin).
Remove from skillet and place on a paper towel.
Boil the spinach in a little salted water.
Drain and let lose all the cooking water.
Fill the first omelette with slices of ham and Parmesan cheese.
Roll up tightly and wrap in plastic wrap.
Stuff the second omelette with spinach (squeezed dry) and diced mozzarella, roll and wrap tightly in plastic wrap.
Put in refrigerator for 1 hour or more.
Removed from the refrigerator and cut with a sharp knife.
Place in a serving dish and serve.
Whisk the eggs with potato starch and salt until they are foamy.
Grease a large pan and pour the mixture, when solidified turn the omelette (omelette should be thin).
Remove from skillet and place on a paper towel.
Boil the spinach in a little salted water.
Drain and let lose all the cooking water.
Fill the first omelette with slices of ham and Parmesan cheese.
Roll up tightly and wrap in plastic wrap.
Stuff the second omelette with spinach (squeezed dry) and diced mozzarella, roll and wrap tightly in plastic wrap.
Put in refrigerator for 1 hour or more.
Removed from the refrigerator and cut with a sharp knife.
Place in a serving dish and serve.
View the PDF of the recipe
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