Wash the spinach and steam it for 5 minutes or sauté it in a pan until soft.

Squeeze the spinach to remove all its moisture, then chop finely with a knife. Beat the eggs, combine with the spinach, season with salt, a pinch of pepper, and the Parmesan cheese.

Spread the mixture into a rectangular baking pan measuring approximately 20×35 cm and bake the omelette in a hot oven at 180°C for approximately 10/15 minutes.

Remove the pan from the oven and let the omelette cool completely.

Place the omelette on a lightly moistened sheet of baking paper.
Cut the

Dice Igor’s sweet Gorgonzola and mix it with the fresh cheese until creamy. Spread it over the frittata, leaving a little space between the two sides. Arrange the salmon slices on top and roll up the frittata.
Wrap the resulting roll in cling film and leave to rest in the refrigerator for at least 20 minutes.

Before serving, cut the roll into slices about 2/3 cm thick.

5 eggs
600 g fresh spinach
200 g smoked salmon
75 g
Igor’s Sweet Gorgonzola
75 g flaky cheese
50 g grated Parmesan cheese
salt and pepper to taste