Recipes

Egg cannelloni

Cannelloni made of egg with vegetables, parmesan, and tomato sauce

4 people

50 minutes

  • 1kg Cocovite scrambled egg mix
  • 500g fresh spinach leaves
  • 50g shaved parmesan
  • 50g grilled peppers
  • 50g sun-dried tomatoes
  • 10cl milk or cream
  • Tomato sauce of your choice
  • Salt and pepper

Start by sautéing the spinach in a pan without oil until it has wilted. Drain the spinach well in a sieve to remove any excess moisture. Meanwhile, cut the grilled peppers and sun-dried tomatoes into thin strips.

Pour 150g of the Cocovite scrambled egg mix into a frying pan and cook a thin omelet, only cooking one side. Carefully remove the omelet from the pan and place it on a flat surface. Top the omelet with a layer of sautéed spinach, strips of pepper and tomato, and finish with shaved Parmesan. Season with salt and pepper. Gently roll the omelet into a cannelloni shape and place it on a baking tray. Bake the rolled omelet for three minutes in a preheated oven at 180°C. Repeat this process until all ingredients are used.

Then place the cannelloni in an oven dish and pour tomato sauce over them. If you prefer a gratinated finish, sprinkle grated cheese on top. Place the oven dish under the grill for a few minutes until the cheese is golden brown and bubbling. Serve warm.

  • Use a non-stick pan and ensure the omelet is firm enough before removing it from the pan. This prevents tearing when rolling.
  • Add finely chopped basil or oregano to the tomato sauce for an extra aromatic touch.

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