Rolled-up Baked Spinach Omelet with Creamy Filling
30 Cherry Tomatoes
Pinch Salt & Ground Pepper
1 T. fresh Oregano
2 cloves Garlic, minced
14oz. cleaned Spinach
5 Eggs, separated
3 T. self-rising Flour
2/3 C. + 1 T. Greek Yogurt Cheese or Quark
Salt & Pepper
4 oz. Cream Cheese
4 oz. soft Goat Cheese
Handful fresh Herbs â€“ such as tarragon, chervil and chives, for example
Preheat the oven to 250 F.Â Halve the tomatoes and place them on a baking sheet.Â Sprinkle with the salt, pepper, oregano and garlic and trickle some olive oil over them.Â Bake 2 Â½ hours, then let them cool.Â You can now use them in a recipe or preserve in a clean jar by covering with oil and storing in the fridge.
Make the omelet: Preheat the oven to 35OÂ°F Line a 12-by-16-inch (3O-by-4O-cm) baking sheet with parchment paper. Bring a large pot of water to a boil and blanch the spinach briefly. Use a skimmer to scoop the spinach out of the pan and drain it thoroughly in a strainer. Press the spinach firmly with the back of the skimmer.Â Put the squeezed-out spinach in a food processor and add the egg yolks, flour, and 1 T. quark. Season with salt and pepper. Pulse the mixture until smooth. In a separate, very clean, large bowl beat the egg whites with a pinch of salt until stiff. Fold in the spinach mixture. With a knife, spread the batter over the baking sheet and bake the omelet in the middle of the oven for 12 to 15 minutes, or until the egg feels firm to the touch. In the meantime, in a medium bowl, beat the remaining quark with the cream cheese and goat cheese until smooth. Finely chop all the herbs and stir them in. Place a sheet of parchment on the counter. Invert the omelet onto the parchment and gently peel the parchment from the back of the omelet. Spread the cheese mixture over the omelet and sprinkle a few handfuls of the tomatoes on top. Roll up the omelet tightly, using the bottom parchment sheet to help you. Place the roll in the fridge for at least l hour to firm up. Cut into slices with a thin, sharp knife. Serve with crisp toast.