Green roulade with shrimp and bell pepper
Description
The appetizer is quick and simple to prepare. I love omelets with herbs. Fragrant and vibrant! By adding cream cheese, vegetables, and delicious shrimp to the omelet, you'll get an exquisite, hearty breakfast. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Preheating the oven to 200°C. In a blender, blend the herbs and spinach with a couple of spoonfuls of cold water.
- 2
Step 2
Season with salt, add the eggs and egg whites, sift in the flour, and pour in a spoonful of olive oil. Blend well until smooth.
- 3
Step 3
Pour the omelet batter onto a baking sheet lined with parchment paper and spread it evenly. Bake for 5–7 minutes. Check for doneness with your finger—the batter should spring back. Do not let it brown or dry out.
- 4
Step 4
Remove the hot omelet from the parchment, flip it, and roll it into a tight roll using the same parchment. Secure the shape of the roll by placing a towel on top and let it cool.
- 5
Step 5
Meanwhile, prepare the filling. Peel the shrimp and sauté them in a spoonful of butter for 2 minutes with a crushed clove of garlic. Season the shrimp with salt and pepper to taste. Warm the peppers in the microwave and remove their skins.
- 6
Step 6
Carefully unroll the cooled roll, spread with cream cheese, and top with a little pesto. Arrange the pepper pieces, alternating by color. Top with the shrimp.
- 7
Step 7
Tightly roll the roulade and wrap it in parchment. Twist the ends tightly like a candy wrapper and refrigerate for half an hour.
- 8
Step 8
Slice the roll into slices and serve.