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Baked pancake roll

ingredients

servings

6

Eggs

8 unit

Full fat UHT milk

2 spoons

Grated Parmesan cheese

50 oz

Iodized salt

to taste

Pepper

to taste

Basil

4 leafs

Spinach

500 oz

Philadelphia spreadable cheese

150 oz

starters from Italy

Baked pancake roll

Baked pancake roll

vegetarian with eggs with lactose high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked pancake roll

A roll of omelet baked with cheese and vegetables is a delicious and easy to prepare appetizer.

Baked pancake roll step 1

step 1

Clean and wash the spinach or chicory under the running water and then lightly salty for about 5 minutes until tender. Drain and let cool.

Baked pancake roll step 2

step 2

In a bowl put the eggs with milk, parmesan cheese, salt, pepper and a basil crunch. Install with a hand whip until all the ingredients are well mixed.

Baked pancake roll step 3

step 3

Pour the mixture into a baking tray with baking paper and bake the omelette at 180 ° and cook for 15 minutes until the mixture has slightly swollen and dampened.

Baked pancake roll step 4

step 4

Turn the omelet on a paper-covered top. Cool for 10 minutes. Sprinkle with cheese and cover with vegetables.

Baked pancake roll step 5

step 5

Rolled up by helping with the oven paper. Then wrap the roll of omelette on aluminum paper, and refrigerate for 1 hour. Take the roll and cut it into slices of about 2 thick fingers.

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