I’ve made this a couple of times and I’ve obviously been in a hurry to eat it before photographing it, as it’s not on my blog already.
I love cannelloni but gave up trying to stuff those tubes years ago and I find using fresh lasagne isn’t the same. This is much easier and although it doesn’t beat a real pasta cannelloni, it’s a gorgeous alternative.
The recipe is adapted from Rose Elliot’s Vegetarian Supercook. I used cheddar instead of Parmesan-style cheese and left out the nutmeg. It also only made 6 omelettes not 8 (although you could make thinner omelettes) and served it between the two of us, not the four the recipe states. Also, it took nowhere near 25 minutes in the oven, it was more like 15.
Omelette cannelloni with spinach filling (serves 4)
750g spinach, washed
125g low-fat soft cream cheese
8 tbsp grated Parmesan-style cheese
2 tbsp water
1 tbsp olive oil
Salt and pepper
- Put the spinach with just the water clinging to the leaves into a large saucepan, cover and cook for 6-7 minutes, or until tender. Drain well.
- Add the cream cheese to the spinach along with 4 tbsp of the Parmesan-style cheese. Mix well and season with salt, pepper and grated nutmeg. Set aside.
- Whisk the eggs with the water and salt and pepper to taste. Brush a frying pan (preferably non-stick) with a little of the olive oil and heat, then pour in enough of the egg – about 2 tbsp – to make a small omelette. Cook for a few seconds, until it is set, then lift out on to a plate. Continue in this way until you have about 8 small omelettes, piling them up on top of each other.
- Spoon a little of the spinach mixture on to the edge of one of the omelettes, roll it up and place in a shallow gratin dish. Fill the remaining omelettes in the same way, until all the spinach mixture is used, placing them snugly side by side in the dish. Sprinkle with the remaining Parmesan-style cheese and bake in a pre-heated oven, 190C/Gas Mark 5, for about 25 minutes, or until bubbling and golden brown on top.