INGREDIENTS FOR 4 PEOPLE
4 eggs
40 g Parmigiano Reggiano DOP
180 g cooked spinach
4 slices of cooked ham
125gr of Asiago dop Calzetti cream
salt
In a bowl, beat the eggs with the Parmesan and salt.
Then add the spinach and mix everything well.
Pour the mixture into a pan (16 × 28 cm or a little larger) with parchment paper and bake at 180 degrees for 15 minutes.
Once cooked, we begin to stuff our omelette with Asiago DOP Calzetti cream and cooked ham.
With the help of parchment paper, roll it up on itself from the longest side and let it rest in the fridge, covered, for at least 2 hours.
After the time has passed, take the roll and cut it into slices.
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