Omelette And Prosciutto Roll - cooking recipe

Ingredients

6 oz ricotta cheese
1 oz Parmesan cheese, grated
1 clove garlic, crushed
1 tbsp olive oil
8 None large eggs, lightly beaten
150 oz arugula
5 slices prosciutto, cut into thin strips

Preparation

For the fillings, combine ricotta, Parmesan and garlic in a bowl. Season to taste. Heat arugula in a small frying pan on high heat 2 mins, until wilted. Squeeze out liquid and chop roughly.
For the omelette, heat oil in an 8 x 12 inch flameproof nonstick baking dish on medium heat. Add eggs and cook 6-8 mins, until just set. Transfer to a flat surface. Spread with prosciutto. Top with ricotta mixture and arugula. Roll to enclose fillings, slice and serve.