Omelette roulade

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Separate two eggs. Mix flour, eggs, egg yolks and milk until smooth, season with salt and pepper. Let the dough swell for about 10 minutes. Line the fat pan of the oven (32 x 39 cm) with baking paper and heat it up for approx. 5 minutes in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Beat the egg white with the whisks of the hand mixer until stiff. Stir mineral water into the dough. Fold in the beaten egg whites. Coat baking paper with oil. Pour the dough onto the baking paper on the hot baking cup. Bake in the oven for 12-15 minutes on the lower shelf until golden brown

2. 2

   Wash and clean the zucchini and cut them lengthwise into slices. Heat the oil in portions in a large frying pan and fry the zucchini slices in the oil for about 3 minutes each while turning. Season with salt and pepper. Sort the rocket, wash and shake dry. Coarsely grate the cheese. Wash parsley, shake dry, pluck leaves from the stalks and chop. Mix crème fraîche, parsley, except for a little bit for sprinkling, and aiwar

3. 3

   Take the omelette out of the oven and let it cool down a little. Cover with crème fraîche, rocket, zucchini and half the cheese. Roll the omelette tightly from the long side and sprinkle with the rest of the cheese. Place on a baking tray lined with baking paper and bake in a hot oven for about 20 minutes. Arrange the finished roulade while still warm. Sprinkle with the remaining parsley. Serve with bread and a herb curd

4. 4

   Preparation time approx. 1 hour 20 minutes. waiting time approx. 5 minutes

Nutrition Facts

KCAL
640 kcal

CARBS
26 g

FATS
46 g

PROTEINS
31 g