Omelet Roll with Goat Cheese and Mint

Ingredients

4 eggs

50 g spinach

100 g goat cheese

2 tbsp mint

4 tbsp vegetable oil

Ground black pepper to taste

Salt to taste

Wash the mint and separate the leaves from the stems; we only need the leaves. Finely chop the mint leaves and mix them with the soft goat cheese.

Wash the fresh spinach leaves. Place the spinach in a blender and crack the eggs into the blender. Season with salt and pepper to taste. Blend until smooth.

Pour the omelet mixture into a frying pan heated with vegetable oil. I highly recommend using a small but deep frying pan (no more than 25 cm in diameter), as we want the omelette to be fluffy and quite thick.

Gently stir the omelette while frying to create a slightly shaggy texture.

Once the bottom layer is cooked through and the top layer has thickened, flip the omelette over and fry the other side again.

Cool slightly and place on a wide board, lined with plastic wrap and, if available, a bamboo mat (the same kind used for making sushi rolls).

Evenly spread the prepared cheese and mint mixture over the omelette.

Carefully roll it up, pressing it firmly against the filling on all sides. The hotter the omelette is at this point, the easier it will take the desired shape. Leave it in the plastic wrap for a few minutes.

 Cut the finished roll into rings and serve warm or cold.

Enjoy!