Baked frittata roll with spinach and ham

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Spinach120 g
• Cooked ham40 g
• Light cream cheese25 g
• Parmigiano Reggiano10 g
• Whole wheat bread2
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 200 °C. Line a rectangular tin of about 20x30 cm with wet, wrung-out baking paper and grease it with the oil.
2. Beat the eggs with the egg whites, the grated Parmigiano Reggiano and a pinch of salt and pour the mixture into the tin, levelling it.
3. Bake for 10 minutes, until the omelette is set and the centre no longer wobbles.
4. Meanwhile wash the spinach and wilt it in a pan for 2 minutes with just the water left on the leaves, until reduced; squeeze it well.
5. Spread the light cream cheese over the still-warm omelette, scatter over the spinach and ham and roll it up from the short side, using the paper to help.
6. Let the roll rest for 2 minutes, slice it and serve with the wholemeal bread.