Omelet roll with spinach, greens, and sweet pepper
Description
Chop the spinach and herbs. Cut the bell pepper into very thin slices—as for pizza. Grate the cheese on the coarse side of a grater. Dissolve the starch in the cream. Add the spinach, herbs, egg yolks, salt, and pepper. Mix thoroughly. Pour the herb mixture onto a baking sheet (or into a large rectangular baking dish), lined with parchment paper. Bake at 180°C for at least 10 minutes; it should set but not form a crust. Pull the rack with the pan (baking sheet) halfway out of the oven so you don’t burn yourself, and quickly scatter pieces of pepper over the surface of the speckled omelet and cover with a layer of cheese on top. Return to the oven for another 1–2 minutes, reduce the heat to the lowest setting, and watch to make sure the cheese melts but doesn’t bake into a crust. Remove the pan from the oven and, using the edges of the parchment, transfer the resulting rectangular omelet to a cutting board. Using the parchment, start rolling the roulade. The finished roulade can be sliced into portions right away and served warm, or you can wrap it in plastic wrap while still on the parchment it was baked on, refrigerate for at least an hour so the filling sets the roll, and serve chilled—which is also very tasty! The omelet roulade is great to take along on outings—it’s the first snack to disappear in the fresh air while the main dish is still being prepared!