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🍽️ Egg Rolls with Spinach and Parma Ham

489 kcal · 30 min · 4 servings

Ingredients

• 1 kg baby spinach
• 4 spring onions
• 2 garlic cloves
• 4 tbsp olive oil
• salt
• pepper from the mill
• 8 eggs
• salt
• pepper from the mill
• 4 tbsp butter
• 1 bunch dill
• 100 g Parma ham

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Peel the bulbs of the spring onions and cut them in half lengthwise.
3. 3. Peel the garlic clove and slice it thinly.
4. 4. Heat the olive oil in a pan.
5. 5. Add the garlic and spring onions to the pan.
6. 6. Sauté the vegetables for five minutes.
7. 7. Add the wet spinach to the pan.
8. 8. Cover the pan.
9. 9. Let the spinach cook for eight to ten minutes.
10. 10. Season the mixture with salt and pepper.
11. 11. Whisk the eggs in a bowl.
12. 12. Season the eggs with salt and pepper.
13. 13. Heat one tablespoon of butter in a non-stick pan.
14. 14. Pour one quarter of the egg mixture into the hot pan.
15. 15. Let the egg set until it is firm.
16. 16. Repeat the process three times with the remaining egg mixture and one tablespoon of butter each time.
17. 17. Rinse the dill briefly.
18. 18. Shake the dill dry.
19. 19. Finely chop the dill.
20. 20. Sprinkle the dill over the finished omelets.
21. 21. Serve the omelets together with the spinach and Parma ham.

Nutrition per serving

• kcal: 489
• Protein: 27 g · Fett/Fat: 39 g · Carbs: 6 g