Omelette rolled with spinach and ricotta

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This frittata arrotolata è ottima da consumare in un antipasto , but also lead to a picnic. You can prepare in advance and store in the fridge.

Cut it just before you eat.

Ingredients:

• 7 eggs

• 500 g already cooked spinach

• 300 g ricotta vaccinate

• 80 g cooked ham

• breadcrumbs q. b.

• olio extravergine di oliva q. b.

• parsley q. b.

• Salt q. b.

• pepe q. b.

Blowing up Pan spinach, already cooked and drained, with a little’ extra virgin olive oil, salt and pepper. Do dry all the water spinach ’.

Apart from, with the help of a spoon ’, work the ricotta cream.

Beat eggs, aggiungere una manciata di pan grattato e del prezzemolo tritato. Salt and pepper.

In a frying pan by 30 cm in diameter to heat of ’ extra virgin olive oil and pour the eggs. Cover the pan with the lid, lower the flame and allow it to cook the omelet for about 6-7 minutes. Remove the lid, make sure that the underside is well-done (the omelette must assume a nice golden color) and turn the frittata. Lead to firing.

Still hot spread on fried ricotta, on ricotta spinach spread in an even layer and then make a layer with slices of cooked ham.

Roll up the tortilla and cover it with plastic wrap. Place in refrigerator for at least 30 minutes.

Togliere la frittata dal frigo e tagliarla a fette.

Serve and ….Bon appétit!

Con questa ricetta partecipo al contest di fiordirosmarino e La Cuoca Dentro

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