Spinach, Goat Cheese And Prosciutto Rolled Omelet

1. 1

   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.

2. 2

   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.

3. 3

   Combine prosciutto, garlic, cheeses and spinach in medium bowl.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.