Frittata roll with spinach, cooked ham and Robiola Osella with Black Olives

Method

Make a frittata, beating the eggs with salt, pepper, Parmesan cheese and cream, pouring the mixture into a frying pan. In a separate pan, sear the fresh spinach and chop roughly with a half moon.
Spread the Robiola Osella with Black Olives on the frittata and cover with spinach.
Add two slices of cooked ham and roll the frittata up to form a cylinder.
Cut the cylinder into thin slices and arrange the rolls on a serving plate.