Omelet roll-ups with spinach

Eierrolletjes met spinazievulling

750 grams / 1 lb 11 oz fresh spinach
125 grams / 5 oz. light cream cheese
8 tbsp grated parmesan cheese
salt and pepper
nutmeg
4 eggs
1 tbsp olive oil

Wash and boil the spinach in a large pan with very little water for six minutes. Drain well.

Mix the cream cheese with 4 tablespoons parmesan cheese in with the spinach and season to taste with salt, pepper and grated nutmeg.

Beat the eggs with salt and pepper and 2 tablespoons water.

Pour a bit of oil in a small frying pan, heat and pour in enough egg (2 tablespoons) for a small omelet. Fry one side until the egg is just set or congealed. Put onto a plate and make seven more omelets this way.

Put a spoon full - or one-eighth - of the spinach/cheese mix on one edge of each omelet, roll them up and put them close together on a shallow oven dish. Sprinkle with the rest of the cheese and bake the omelet rolls in a preheated oven at 190ºC / 375ºF for about 25 minutes until hot and golden brown.