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<\/a><\/p>\n30 Cherry Tomatoes<\/p>\n
Pinch Salt & Ground Pepper<\/p>\n
1 T. fresh Oregano<\/p>\n
2 cloves Garlic, minced<\/p>\n
Olive Oil<\/p>\n
14oz. cleaned Spinach<\/p>\n
5 Eggs, separated<\/p>\n
3 T. self-rising Flour<\/p>\n
2\/3 C. + 1 T. Greek Yogurt Cheese or Quark<\/p>\n
Salt & Pepper<\/p>\n
4 oz. Cream Cheese<\/p>\n
4 oz. soft Goat Cheese<\/p>\n
Handful fresh Herbs \u00e2\u20ac\u201c such as tarragon, chervil and chives, for example<\/p>\n
<\/p>\n
Preheat the oven to 250 F.\u00c2\u00a0 Halve the tomatoes and place them on a baking sheet.\u00c2\u00a0 Sprinkle with the salt, pepper, oregano and garlic and trickle some olive oil over them.\u00c2\u00a0 Bake 2 \u00c2\u00bd hours, then let them cool.\u00c2\u00a0 You can now use them in a recipe or preserve in a clean jar by covering with oil and storing in the fridge.<\/p>\n
Make the omelet: Preheat the oven to 35O\u00c2\u00b0F 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.\u00c2\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rolled-up Baked Spinach Omelet with Creamy Filling 30 Cherry Tomatoes Pinch Salt & Ground Pepper 1 T. fresh Oregano 2 cloves Garlic, minced Olive Oil 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 \u00e2\u20ac\u201c such as tarragon, chervil and chives, for example Preheat the oven to 250 F.\u00c2\u00a0 Halve the tomatoes and…<\/p>\n