300 g cooked spinach
200 g grated parmesan
200 g cream cheese
200 g smoked salmon
+ salt, pepper, lemon juice to taste
Mix eggs with spinach, add salt and pepper and spread on a baking tray covered with backing paper. Sprinkle with parmesan and bake at 200°C for 15 min. Spread cream cheese evenly and cover the omelette with salmon. Sprinkle some lemon juice. Roll the omelette while pressing gently. Wrap in a towel and refrigerate for one night.