I sometimes find pasta too heavy, but I love Italian herbs and flavours, so discovering this dish where the pasta is substituted for omelettes was a revelation. The recipe recommends spinach as a filling but I used curly kale which I think gives it a heartier, more substantial kick.
The result was a delicious, creamy yet surprisingly virtuous supper dish oozing with flavour.
Luke's Verdict: 'I like rolling the parcels!'
Recipe:
Prep: 20 mins/ Cooking: 40 mins/ Serves 4
750g curly kale/ spinach/ or spring greens
125g low fat soft cream cheese
8 tablespoons freshly grated Parmesan cheese
grated nutmeg
4 eggs
2 tablespoons of water
1 tablespoon olive oil
salt and pepper
1. Put the curly kale into a pan, cover with boiling water and cook for 6-7 minutes. Drain well.
2. Add the cream cheese to the spinach along with 4 tablespoons of the Parmesan. Mix well and season with salt, pepper and grated nutmeg. Set aside.
3. Whisk the eggs with water, add salt and pepper. Heat the oil in a frying pan and pour in 2 tablespoons of the egg mixture to make a small omelette. Cook for a few seconds until set, then lift out onto a plate. Repeat until you have about 8 omelettes.
4. Spoon a little of the curly kale mixture onto the edge of one omelette, roll it up and place into a gratin dish. Repeat with the remaining omelettes and place them said by side in the dish. Sprinkle with the remaining Parmesan and bake in a pre-heated oven, 190 degrees Celsius (375 degrees Fahrenheit), Gas Mark 5, for about 25 minutes, or until bubbling and golden brown on top.
(Source: Rose Elliot 'Vegetarian Supercook')
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