Ingredients for 4/ 6 people:
500 grams of spinach;
5 eggs;
100 g of grated parmesan cheese;
500 g Ricotta of Bufala Campana PDO;
50 g of dried tomatoes;
salt, pepper q. b.

Put the spinach in the pan to wilt only with a little water. Squeeze well, let cool and chop finely.
In two bowls separate the yolks from the egg whites, then beat the egg whites until stiff and beat with a fork, the yolks together with Parmesan, a pinch of salt, nutmeg and pepper.
Add spinach, egg yolks and egg whites and mix well.
Cover a plate with parchment paper and pour over the mixture and put to bake at 180 ºC for about 15 minutes. Remove from the oven, flip the roll over another piece of baking paper and let cool.
Work the Ricotta of Bufala Campana PDO cream in a bowl and add the chopped dried tomatoes. Spread the previously prepared cream on the surface of the omelette and roll up on itself closing well. Cover the roll with plastic wrap and let it rest in the fridge to allow it to compact.
Serve fresh slices of refrigerator and enjoy your meal.