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Spinach ommelet role
The photo above is almost reminiscent of still life. But I have tasted this still life and despite the bright green and red color I am still alive. It even tasted delicious. According to research, this dish should be much tastier than the exact same dish, but in boring, flat colors. You actually taste partly with your eyes.
When you walk through the supermarket, you probably have the impression that many colored foods have a lot of chemistry added to make them more attractive to the consumer. Sometimes this is the case, such as the synthetic dye Brilliant Acid Green (E142). But sometimes the dyes just come from nature and there is nothing wrong with it at all. I can tell you that my recipe also contains a delicious portion of food coloring! In this dish, we are dealing with the pigment called Betanin, a dye that occurs in high concentrations in beetroot. In addition, the dye called Chlorophyll is extracted from green leaves such as spinach. And now let this recipe mainly consist of beetroot and spinach! So, do you also like a nice color palette on your plate and a taste explosion in your mouth? Then you are in the right place with this recipe.

Recipe for: 1 large role (about 5 people)
Preparation time: approx. 1 hour + 30 min oven time

Ingredients
  • 3 eggs, yolks and egg whites split
  • 80 gr. flower
  • 200 ml of milk
  • 150 gr fine frozen spinach
  • 35 gr butter
  • salt and pepper

Ingredients for the filling
  • 100 gr. Hummus
  • 2 precooked beetroot

Getting started
  • Start preparing
  • Thaw the spinach.
  • Preheat the oven to 180 degrees and cover the baking tray with parchment paper.
  • Split the eggs and keep the yolks and egg whites separate. Set aside.

  • Now you create the basis for the role:
  • Melt the butter in a saucepan and add the flour little by little (this will become a very thick mixture).
  • Now add the milk little by little and keep stirring well so that no lumps are formed.
  • Remove the pan from the heat.
  • Then mix the thawed spinach and the egg yolks into the mixture.
  • In another bowl, beat the egg whites to stiff peaks with a mixer.
  • Spoon the beaten egg white foam gently through the spinach mixture (the calmer you do this, the more airy the mixture will remain). Season with salt and pepper.
  • Divide this batter over the baking tray (± 1 cm thick).
  • Place the baking sheet in the oven for 15 to 20 minutes until the top is slightly yellow to golden brown in color.

  • Meanwhile make the filling.
  • Cut the beets into small cubes and mix them with the hummus.
  • Remove the plate from the oven (but leave the oven on at 160 degrees)
  • Allow the omelet to cool down (10 minutes should be enough). This is necessary to neatly roll it up later.
  • Then spread a thin layer of the filling over the omelet and roll it up using the baking paper.
  • At this stage, you can choose to keep the roll in cling film in the refrigerator for later eating. However, if you are hungry, continue with the recipe.
  • Cut the roll into slices about 1 cm thick, place them on a new piece of baking paper and bake them in the oven for another 10 min.
  • Enjoy your meal!
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