Green Omelette Roll with Cheese

Ingredients

• 200 g spinach
• Salt
• 6 Eggs
• Pepper
• 300 g goat soft cheese (45% fat in the product)
• 120 g sun‑dried tomatoes
• 50 g spelt baguette
• 20 g wild fennel or dill (1 bundle)
• 20 g chives (1 bundle)
• 1 Organic lemon

Instructions

1. 1.

   Clean, wash spinach and blanch it for 30 seconds in boiling salted water. Remove, shock in ice water, drain and let dry. Squeeze out excess moisture by hand. Puree the spinach with eggs as finely as possible using a stick blender. Season with salt and pepper.

2. 2.

   Line a shallow baking pan (about 22 x 30 cm) with parchment paper and pour the egg mixture through a fine sieve into it. Bake in a preheated oven at 170 °C (convection 150 °C; gas: level 2) for 20 minutes.

3. 3.

   Remove and let cool for 3–5 minutes. Carefully roll up with the parchment paper and rest for about 15 minutes.

4. 4.

   Meanwhile, cut goat cheese into small pieces, place in a bowl, stir until creamy and season with salt and pepper. Finely chop tomatoes. Cube bread and toast it in a hot pan without oil over medium heat for 3 minutes. Add tomatoes.

5. 5.

   Roll out the omelette and spread cheese on it. Sprinkle with the tomato‑bread mixture. Wash herbs, pat dry, slice chives into fine ribbons. Chop half of the wild fennel finely and scatter with the chives over the cheese. Re-roll the omelette, wrap in cling film and refrigerate for about 1 hour.

6. 6.

   For serving, unwrap and cut into slices on a plate. Peel lemon hot, grate zest from one half and sprinkle over the slices. Slice lemon into wedges and place beside. Garnish the roll with remaining fennel and season with salt and pepper.