Rolled omelettes with ricotta and spinach

Ingredients

For 1 serving

• Eggs2
• Egg whites60 g
• Part-skim ricotta80 g
• Spinach150 g
• Grana Padano10 g
• Nutmegto taste
• Extra virgin olive oil1 teaspoon
• Whole wheat bread50 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the spinach and wilt it in a non-stick pan over medium heat for 2 minutes, with just the water left on the leaves, until reduced; squeeze it well and chop it.
2. Mix the spinach with the light ricotta, grated Grana Padano, a grating of nutmeg and a pinch of salt.
3. Beat the eggs and egg whites with a pinch of salt. Wipe the pan, grease it lightly with the oil and heat it over medium heat; pour in half the eggs, swirl the pan to spread them thinly and cook for 1–2 minutes, until set; turn for 30 seconds. Repeat with the rest.
4. Spread the filling over the omelettes, roll them up tightly, return them to the pan and warm them covered over low heat for 2 minutes, until the filling is warm.
5. Cut them into 3–4 cm rolls and serve with the wholemeal bread.