Omelet roll with cherry tomatoes and spinach
This omelet roll isn't just a fun addition to a cocktail platter; it's also delicious for an Easter breakfast or lunch. The pancetta spread over the omelet roll adds a nice, salty bite.
Delicious for breakfast, lunch, or high tea: omelette rolls with cherry tomatoes and spinach. Season the eggs with World Spice Blend - Tuscany, giving the omelette roll a delicious Italian touch. Finally, sprinkle fried pancetta over the omelette rolls for a delicious salty bite.
Preparation
Beat the eggs with the cream and World Spice Blend - Tuscany.
Heat the olive oil in a pan and fry the pancetta for 6 minutes until golden brown and crispy. Remove the pancetta from the pan and let it cool on paper towels.
Spread half of the egg mixture in the pan in which the pancetta was cooked. Cook the omelet for 5 minutes, until set and starting to turn golden brown. Remove from the pan and cook the remaining egg mixture as described above.
Meanwhile, cut the cherry tomatoes into quarters and divide the cherry tomatoes and spinach over the omelette and roll it up.
Cut the omelette into 1 cm wide pieces. Finally, scatter the fried pancetta and basil leaves over the omelette rolls and serve.
Variatietip
Wanneer de omeletrol vegetarisch moet blijven, vervang je de pancetta door dungesneden prei. Voeg dit toe aan het omeletmengsel en bak deze mee.
Ingredients
- 5 eieren
- 40 ml ongezoete slagroom
- 1 el World Spice Blend - Toscane
- 1 el olijfolie
- 50 g pancetta
- 100 g cherrytomaten
- 50 g verse spinazie
- 2 takken basilicum
