Egg Roll with Processed Cheese

Ingredients

Mayonnaise 200 g

Eggs 4

Processed Cheese 100 g

Dill to taste

Garlic 1 clove

Ground black pepper to taste

Salt to taste

Carrot 1

Freeze the cheese for 20 minutes. Crack the eggs into a bowl. Add salt and black pepper to taste and whisk. Add 130 g of mayonnaise and mix until smooth. You can use sour cream instead of mayonnaise.

Line a baking dish with parchment paper. Peel the carrots and cut them into strips with a vegetable peeler. Use a plunger to squeeze out flowers and arrange them on the parchment. Add sprigs of dill to create a decorative composition.

 

Carefully pour the batter over the flowers, doing this slowly or the flowers will float. Bake in a hot oven at 180°C (350°F) until light golden brown, 10 minutes. It's easy to tell when the omelet is done: it's ready when it starts bubbling.



While the omelet is baking, prepare the filling. Freeze the cheese for 20 minutes, then grate it coarsely, add crushed garlic, and finely chopped dill. Add sour cream or mayonnaise and mix thoroughly.



Remove the finished omelet from the oven, let it cool slightly, and carefully turn it over onto plastic wrap, along with the parchment. Remove the parchment very carefully to avoid tearing the omelet! If the edges aren't perfectly straight, don't worry; they won't be visible anyway. Using a wet spoon, spread the filling evenly over the omelet. Then, holding the edge of the plastic wrap, roll the omelet and filling away from you into a roll.

Wrap the roll in the same plastic wrap, making sure to fold the edges as well. It's best to prepare the roll the night before or leave it for a couple of hours to soak. Store in the refrigerator. Carefully remove the plastic wrap and trim the edges with a knife for a more aesthetically pleasing appearance.

Enjoy!