Spinach And Goat Cheese Keto Omelet Roll Recipe

About this recipe

A delicious keto-friendly dinner featuring tender spinach, creamy goat cheese, and ricotta rolled into a light omelet. Perfect for those seeking a low-carb solution.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 100 G Jumbo Garlic 100g
• 1 kg Great British Trading Limited Goats Cheese Log Chevre Queso De Cabra 1Kg
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. In a medium bowl, combine 4 oz of goat cheese, 2/3 cup of ricotta cheese, and 1 minced clove of garlic. Mix until evenly combined.
2. 2. Drizzle olive oil in a large wok or non-stick skillet and heat over medium-high. Spread one-third of the ricotta mixture into the wok, swirling to create a large, thin layer. Cook until set, then slide the layer onto a sheet of parchment paper. Repeat with the remaining ricotta mixture to make two more layers. Allow them to cool.
3. 3. Place 5 oz of baby spinach in a large microwave-safe bowl. Cover and microwave on high for 2 minutes, or until wilted. Once cool enough to handle, squeeze out any excess moisture.
4. 4. In a medium bowl, combine the wilted spinach, 4 oz of goat cheese, 2/3 cup of ricotta cheese, and 1 minced clove of garlic. Mix until evenly combined.
5. 5. To assemble, slightly overlap two layers to form a rough rectangle. Halve the remaining layer and place it over the rounded lower halves of the other layers to reinforce the structure. Fold in the sides to create a neat rectangle.
6. 6. Spoon the cheese and spinach mixture along the long edge of the rectangle closest to you. Roll the layers tightly to enclose the filling. Place the roll seam-side down on a cutting board and slice into 6 pieces. Serve immediately.