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🍳 Green Omelet Roll with Cheese

388 kcal · 30 min · 4 servings

Ingredients

• 200 g spinach
• salt
• 6 eggs
• pepper
• 300 g goat soft cheese (45 % fat in dry matter)
• 120 g dried tomatoes
• 50 g spelt baguette
• 20 g wild fennel or dill (1 bunch)
• 20 g chives (1 bunch)
• 1 organic lemon

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the spinach in the boiling water for 30 seconds.
4. 4. Remove the spinach immediately and place it in ice water to stop the cooking process (this is called shocking).
5. 5. Let the spinach drain.
6. 6. Squeeze the spinach with your hands to remove excess water.
7. 7. Put the spinach together with the eggs into a mixing cup.
8. 8. Puree the mixture with a hand blender as finely as possible.
9. 9. Season the mixture with salt and pepper.
10. 10. Line a shallow baking pan (approx. 22 x 30 cm) with baking paper.
11. 11. Pour the egg mixture through a fine sieve into the prepared pan.
12. 12. Preheat the oven.
13. 13. Bake the omelet at 170 °C (convection 150 °C or gas mark 2) for 20 minutes.
14. 14. Remove the pan from the oven.
15. 15. Let the omelet cool for 3 to 5 minutes.
16. 16. Carefully roll up the omelet together with the baking paper.
17. 17. Let the roll rest in this shape for about 15 minutes.
18. 18. Cut the goat cheese into small pieces.
19. 19. Put the cheese into a bowl.
20. 20. Stir the cheese until creamy.
21. 21. Season the cheese with salt and pepper.
22. 22. Finely chop the tomatoes.
23. 23. Cut the bread into small cubes.
24. 24. Heat a pan without fat over medium heat.
25. 25. Toast the bread cubes in the pan for 3 minutes.
26. 26. Add the chopped tomatoes to the pan.
27. 27. Carefully unroll the omelet.
28. 28. Spread the cheese cream evenly over the omelet.
29. 29. Sprinkle the tomato-bread mixture over the omelet.
30. 30. Wash the herbs.
31. 31. Shake the herbs dry.
32. 32. Cut the chives into fine rings.
33. 33. Finely chop half of the wild fennel.
34. 34. Scatter the chopped fennel and chives over the cheese.
35. 35. Roll up the omelet again.
36. 36. Wrap the roll in cling film.
37. 37. Place the roll in the refrigerator for about 1 hour.
38. 38. Remove the roll from the foil for serving.
39. 39. Slice the roll into pieces.
40. 40. Place the slices on a plate.
41. 41. Rinse a lemon with hot water.
42. 42. Grate the zest from one half of the lemon.
43. 43. Sprinkle the lemon zest over the omelet slices.
44. 44. Cut the other half of the lemon into wedges.
45. 45. Place the lemon wedges alongside.
46. 46. Garnish the roll with the remaining fennel.
47. 47. Season the dish finally with salt and pepper.

Nutrition per serving

• kcal: 388
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 13 g