Spinach, Goat Cheese And Prosciutto Rolled Omelet - cooking recipe

Ingredients

8 None eggs
5 oz baby spinach leaves
3 oz thinly sliced prosciutto, finely chopped
1 clove garlic, crushed
4 oz soft goat cheese
2/3 cup ricotta cheese

Preparation

Beat eggs in medium bowl. Season with salt and black pepper. Spray large wok with no stick cooking spray; heat on medium-high. Pour one-third of egg mixture into wok, swirling, to make a large, thin omelet; cook until set. Slide omelet onto sheet of parchment paper. Repeat with remaining egg mixture to make 2 more omelets. Cool.
Meanwhile, place spinach in large, microwave-safe bowl. Microwave, covered, on high for 2 mins, or until wilted. When cool enough to handle, squeeze out excess moisture.
Combine prosciutto, garlic, cheeses and spinach in medium bowl.
To assemble, slightly overlap 2 omelets to form a rough rectangle. Halve the remaining omelet; place over the rounded lower halves of other omelets to reinforce. Fold in the sides to make a rough rectangle.
Spoon cheese mixture down long edge of rectangle closest to you; roll up tightly to enclose filling. Place, seam-side down, on board; slice into 6 pieces.