Omelet rolls and Prosciutto di Carpegna PDO

Difficult

35 minutes

4 people

Recipe made with:

Le Nostre Eccellenze Prosciutto di Carpegna PDO months

Ingredients:

6 slices of Prosciutto di Carpegna PDO
6 slices of thin cheese (such as Emmental or mild provola)
4 eggs
A handful of baby spinach leaves
50 ml of milk
2 tablespoons of grated Parmigiano Reggiano cheese
Extra virgin olive oil
Salt

Preparation:

1. In a bowl, beat the eggs with the milk, grated Parmesan cheese, and a pinch of salt. 2. Heat a 20 cm diameter frying pan, brush it with a little oil and pour in a ladleful of the egg mixture. The omelet should not be too thick. Allow one side to set, then flip the omelet and finish cooking. Continue in the same way to prepare the other omelets. Spread them out on a work surface and allow to cool.

3. Place the cheese, a handful of baby spinach leaves, and slices of Prosciutto di Carpegna PDO on each omelet. 4. Roll up the omelet and wrap it in plastic wrap, sealing the sides well to form a roll. Place it in the refrigerator for 15 minutes.

5. Cut the omelet into slices about 2 cm thick, skewer each slice with a toothpick, and arrange them on a serving plate. Serve with a mixed salad.

Enjoy your meal!

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Omelet rolls and Prosciutto di Carpegna PDO

Ingredients:

Preparation:

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