How to make
Heat a cup of olive oil in a pan, add a clove of garlic and the bacon, cut into cubes.
Fry briefly, then add the sliced spinach.
Stew, until the spinach has softened, or until the water has evaporated and everything remains in fat.
Remove the pan from the heat, add the cream cheese and mix.
In a bowl, beat the eggs with a pinch of salt. Add the grated parmesan.
Grease the bottom of a 10″ (26 cm) pan with olive oil, pour the eggs and fry the omelette on one side only.
Pour it into a large plate. Spread the spinach filling on top and roll it up into a savory roll.
Place the egg roll in a piece of aluminum foil and seal it by twisting the ends like candy.
Bake it for 10 minutes in a preheated oven at 360°F (180°C).
Remove the foil and cut the roll into pieces.
Serve the Spinach, Bacon and Egg Roll with a salad of your choice.
Enjoy!
