Blanch the spinach, drain it, squeeze it and put it in a pan with very little oil to flavor and dry.
Coarsely chop the spinach with a knife or scissors.
Separate the egg yolks with the egg whites, beat the egg whites until stiff and beat the reds with salt and pepper.
Add the spinach to the yolks, then also incorporate the egg whites.
Pour the mixture into the mold lined with parchment paper, level the surface and cook at 180 ° C in a preheated ventilated oven for 15 minutes.
Remove from the oven, turn it upside down on a second sheet of parchment paper and gently remove the baking paper, then let it cool down.
Arrange on the omelette provola in thin slices and speck, then, using the parchment paper, roll the omelette around the filling.
Wrap tightly with parchment paper and let it harden in the fridge for at least 1 hour.