150g cream cheese (could use ricotta cheese if preferred)
75g Parmesan cheese, grated
4 tblspn water
1 tblspn olive oil
Salt and pepper
Preheat the oven to 190C/375F degrees.
Cook the spinach until tender. Mix with the cream cheese, half the Parmesan cheese and season with nutmeg, salt and pepper.
- Whisk the eggs with the water and add a pinch of salt and pepper.
- Heat the olive oil in a frying pan on a medium heat and pour in enough egg mixture to make a small, thin omelette. Cook until firm and turn over to cook the over side. Remove and place to the side. Continue to do this until all of egg mixture is used.
- Spoon some of the spinach mixture onto an edge of an omelette and roll up. Place in a shallow gratin dish and repeat using all of the omelettes.
- Sprinkle with the remaining Parmesan cheese and bake for 25 minutes.
- Eat and enjoy!
I was eager to try this recipe as I absolutely love cannelloni. I thought making it using omelettes would be a real challenge but it actually worked out really well. A good tip is not to overfill your omelette as they are quite thin and prone to splitting. This tasty recipe yields about four portions. The filling was lovely and can easily be adapted for your own tastes. I think next time I will throw in a bit of chicken into the spinach mix to pack it out a little more. This makes a great main as it is extremely filling and much healthier than the pasta versions you would be used to. The dish is packed with protein from both the omelette and Spinach so would be ideal to have after a workout. I really cant get enough of this one and urge you all to try it. Also it is a great way for those of us who are obsessed with cheese to get our fix! As usual let me know if you have tried this and send e your pictures if you would like.