Fit Roll

Ingredients

• 600 g Spinach
• 9 Eggs
• Salt
• Pepper
• 1 red bell pepper
• 50 g Iceberg lettuce
• 1 sprig Thyme (or Oregano)
• 5 chives
• 3 shallots
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Wash spinach, drain very well. Separate 7 eggs and mix all egg whites with 3 egg yolks. Puree the egg mixture and spinach in a food processor in portions and season with salt and pepper. Line a baking sheet with parchment paper, spread the spinach mass thinly on it and bake in a preheated oven at 200 °C (180 °C convection, Gas: level 3) for about 20 minutes until the eggs are set.

2. 2.

   Meanwhile, wash the bell pepper, halve it, remove the seeds and dice the flesh. Wash the iceberg lettuce, drain well and cut into fine strips. Wash thyme and chives, shake dry and chop thyme, cut chives into rolls. Peel and dice shallots.

3. 3.

   Heat oil in a pan. Sauté shallots in it over medium heat for 3 minutes. Add paprika and sauté for 5 minutes. Add the remaining eggs with the remaining egg yolks, season with salt and pepper and add to the paprika with the iceberg strips. Reduce heat and fry a colorful scrambled eggs for 5-7 minutes.

4. 4.

   Spread the scrambled eggs on the baked spinach base. Halve the spinach base lengthwise. Starting at one of the short sides, roll up the base. Roll up the 2nd roll the same way.