Omelette rollswith spinach and Pork Luncheon Meat
- 30 min
- 4 persons
- 200 g Tulip Pork Luncheon Meat
- 200 g Spinach leaves
- 200 g Cream cheese
- 200 g Grated cheese
- 1 clove Garlic
- 8 Eggs
- Freshly ground pepper
Dice the Pork Luncheon Meat, chop the garlic and rinse and drain the spinach leaves.
Steam/boil the spinach leaves in a pan with slightly salted water until it collapses. Cool the leaves, drain and chop.
Stir together the cream cheese, grated cheese, chopped garlic, salt and freshly ground pepper. Mix with the diced Pork Luncheon Meat and chopped spinach.
Whisk two eggs and a tablespoon of water in a bowl. Add salt and freshly ground pepper.
Fry the egg mixture in oil on a non-stick pan until the egg mixture stiffens on one side. Flip over and fry until thoroughly cooked. Push the omelette onto a plate.
Prepare the three other omelettes in the same way.
Add the spinach filling to each of the four omelettes. Roll them up and serve.