Rolled Up Spinach Omelet With Gorgonzola Spread

inspired by a recipe in Yvette van Boven's "Home Made Summer"
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Nutrition per serving    (USDA % daily values)
CAL
359
FAT
86%
CHOL
135%
SOD
52%
Uploaded by: krus mynta

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Ingredients for 4 servings

for the omelet: 300 g frozen spinach, thawed

4 eggs, seperated

3 tbsp flour

1 pinch of baking powder

1 tsbp quark (alternatively cream cheese)

salt, freshly ground pepper and nutmeg

for the spread: 150 g gorgonzola

1 tbsp quark (alternatively cream cheese)

1 tbsp cream cheese

4 tbsp yoghurt

freshly ground pepper

Preparation

1.

preheat oven to 180 degree celsius (350'). with your hands press as much water out of the thawed spinach as you can. in a food processor puree the spinach with the egg yolks, flour, baking powder and quark until smooth. season with salt, pepper and nutmeg.

2.

in a clean bowl beat the egg whites with a pinch of salt until stiff. gently fold into the spinach mixture.

3.

line a baking tray with baking parchment and evenly spread the mixture onto the parchment. bake for 12 to 15 minutes.

4.

meanwhile mix all the ingredients for the spread and whisk until smooth. it needs to be ready as soon as the omelet comes out of the oven!

5.

once you've taken the omelet out of the oven, put a second piece of baking parchment on top of it. invert and remove old parchment. now invert again in the exact same matter so that the omelet lies before you as it did in the oven. (this way the nice and even side of the omelet in the end will be on the outside of your roll)

6.

evenly spread the gorgonzola mixture onto the warm omelet. (it is important that the omelet is still warm otherwise it will harden and you won't be able to roll it up without it breaking) now roll the omelet up. let it rest in the fridge for about an hour.

7.

slice with a sharp knife and enjoy with your favourite salad (we had a simple one of cherry tomatoes and pickled onions which matched the omelet lovely)

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