Keto Spinach And Cheese Baked Omelette Roll Recipe

About this recipe

A delicious and low-carb baked omelette roll filled with fresh spinach, roasted red peppers, and melted cheese. Perfect for a satisfying keto-friendly dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 50G Pepper Black Ground BWFO
• 395G D'Aucy Chopped Spinach
• 480G Epicure Roasted Red Peppers
• 200G Arla Lactofree Mature Cheddar Cheese
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat oven to 350°F. Spray a 13 x 18 x 1 inch pan with oil.
2. 2. In a medium-sized bowl, combine the double cream, Winemaker's salt, and black ground pepper. Whisk until fully combined.
3. 3. Pour the cream mixture into the prepared pan, spreading it evenly. Sprinkle the chopped spinach and diced roasted red pepper evenly over the surface.
4. 4. Cook in the preheated oven until the edges are set, about 10 to 12 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheddar cheese over the top.
5. 5. Return the pan to the oven and cook for an additional 5 to 8 minutes, or until the cheese has melted and the mixture is fully set and no longer jiggles.
6. 6. Remove the pan from the oven and place it on a cooling rack. Let it rest for 1 minute. Starting from one short side of the pan, lift the mixture and carefully roll it, until fully rolled.
7. 7. Transfer the rolled dish to a serving platter and remove the parchment paper. Garnish with freshly chopped parsley. Slice into 2 to 3-inch pieces and serve warm.