Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 Servings
- 4 large eggs
- 1/2 cup chopped frozen spinach (thawed)
- olive oil for sautéing
- 1-2 oz cream cheese
- 2-3 ultra-thin slices Serrano ham (or substitute prosciutto)
After spinach has thawed, heat with a small amount of water either in the microwave or in a small sauce pan on the stove. Drain the water thoroughly, squeezing as much water as possible from the spinach.
Cook the eggs into a thin omelet. Beat 2 eggs in a small mixing bowl and add half of the spinach and mix. Place a 10-inch frying pan on medium heat. Pour 1 tablespoon olive oil into pan. When hot, pour egg-spinach mixture evenly over the bottom of the pan. When one side of the eggs have cooked, slide the eggs onto a plate, then turn over and return to pan and cook other side. Remove and set on a plate or clean work surface. Repeat with the remaining eggs and spinach.
Note: Cook eggs thoroughly so that they are firm and do not break apart when rolled.
Make the rolls. Spread a thin layer of cream cheese over each of the omelets. Cut each slice of prosciutto into 2 long strips and lay on top of cream cheese. Carefully roll up the omelets and filling. Cut each one into pieces approximately 1 1/2 to 2 inches (38-50 mm) in length.
If rolls will not be eaten immediately, keep refrigerated. Serve with baguette slices.
Alternative to Serrano Ham: No Serrano ham or prosciutto in the pantry? No problem! Cut 2 slices of bacon into small pieces (1/4 inch or 6 mm) and fry until crispy. Drain and mix into the beaten eggs and spinach.