Omelet Rolls with Bacon and Spinach
For the filling, rinse and trim the spinach and blanch in salted water. Drain in a colander, rinse and then drain again. Squeeze out the excess water and chop coarsely.
Cut the potatoes into slices and chop the bacon into small pieces.
Fry the bacon in a nonstick pan and add the potatoes and spinach. Season with salt, pepper and nutmeg.
For the omelet, separate the eggs. Whisk the egg whites until stiff. Whisk the egg yolks and season with salt and pepper. Mix the egg whites into the egg yolk until creamy.
Melt some butter in a large non-stick pan. Pour on half the egg mixture, spread evenly and put on the lid. Cook for about 5 minutes over medium heat.
Keep warm in a warm oven and cook the second omelet with the remaining mixture.
Turn up the oven to 140°C (approximately 275ºF).
Spread the spinach mixture on both omelettes and roll up. Cover with aluminum foil and bake for about 20 minutes in the oven.
Cut the omelet rolls into slices and arrange on plates.
Serve, as desired, with an orange and strawberry salad.