Name: Rolled-Up Spinach Omelet with Creamy Filling of Goat Cheese and Dried Tomato
Yield: For 8 to 10 servings
Cuisine: Italian
Ingredients: 2 cloves garlic, minced; 1 tbsp fresh oregano; Pinch of salt and freshly ground black pepper; about 30 tasty cherry tomatoes; a handful of fresh herbs: tarragon, chervil, and chives, for example; 4 oz (100 g) soft goat cheese; 4 oz (100 g) cream cheese; 3 tbsp self-rising flour; ⅔ cup (150 g) plus 1 tbsp quark; salt and freshly ground black pepper; 5 large eggs, separated; olive oil; about 1 cup (250 ml) light olive oil and a clean jar with a lid; 14 oz (400 g) cleaned spinach

Preparation info

For
8 to 10
servings

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Ingredients

For the Dried Tomatoes

about 30 tasty cherry tomatoes
Pinch of salt and freshly ground black pepper
1

Europe
Italy
Preserve
Lunch
Mediterranean
Vegetarian
Brunch
Breakfast
Summer

Method

Make the dried tomatoes

Preheat the oven to 250°F 120°C). Halve the tomatoes and place them on a baking sheet. Sprinkle with the salt, pepper, oregano, and garlic and trickle some olive oil over them.