Spinach Omelet Roll with Goat Cheese
Spinach Omelet Roll with Goat Cheese - Visually gorgeous and tasty!
Healthy, because
Even smarter
Nutritional values
Besides vitamin C, chives contain large amount of "eye" vitamin A. In addition, like all types of leeks, the herb has an antibacterial effect due to its essential oils, diuretic and prevents arteriosclerosis.
If goat cheese is too tangy for you, you can also use soft cow's milk cheese such as Camembert.
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 223.7 μg | (373 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 432 mg | (43 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 7 ozs Spinach
- salt
- 6 eggs
- peppers
- 10 ozs soft goat cheese
- 9 ozs sun-dried tomatoes
- 2 ozs Spelt baguette
- ¾ oz wild fennel or Dill (1 bunch)
- 1 oz Chives (1 bunch)
- 1 organic lemon
Preparation steps
Clean spinach, wash and cook in boiling salted water for 30 seconds. Remove, rinse in ice water, drain and leave to drain. Squeeze with your hands. Puree spinach with eggs as finely as possible with a hand blender. Season with salt and pepper.
Line a shallow baking dish (approx. 8 x 12 inches) with baking paper and pour in the egg mixture through a fine sieve. Cook in a preheated oven at 170 °C / 325 °F for 20 minutes.
Remove and let cool for 3-5 minutes. Carefully roll up with the baking paper and let rest like this for about 15 minutes.
Meanwhile, chop goat cheese, put in a bowl, stir until creamy and season with salt and pepper. Finely chop the tomatoes. Cut bread into small cubes and toast in a hot pan without fat over medium heat for 3 minutes. Add tomatoes.
Roll out omelet and spread with cheese. Sprinkle with the tomato-bread mixture. Wash herbs and shake dry, cut chives into fine rolls. Finely chop half of the wild fennel and scatter over the cheese with the chives. Roll up omelet again, wrap in plastic wrap and refrigerate for about 1 hour.
To serve, remove and place sliced on a platter. Rinse lemon hot, grate zest from one half and sprinkle over slices. Cut lemon into wedges and add. Garnish omelet rolls with remaining fennel and sprinkle with salt and pepper.
