How To Make Spinach Roulade with Sundried Tomatoes
Tailor your omelette to suit your taste. Whether you want a traditional French omelette or Japanese style, we have these omelette recipes ready. It’s a classic breakfast that’s easy to prepare and garnish with your favorite flavors.
Serves:
Ingredients
- 6 cups fresh spinach leaves
- 1/2 cup sundried tomatoes, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
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Blanch the spinach in boiling water for 1-2 minutes, then transfer to a bowl of ice water to cool. Squeeze out excess water and chop the spinach.
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In a large bowl, combine the chopped spinach, sundried tomatoes, ricotta cheese, Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix well.
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Spread the mixture onto the prepared baking tray, shaping it into a rectangle about 1/2 inch thick.
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Bake for 20-25 minutes, or until set and lightly golden.
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Remove from the oven and let it cool for a few minutes. Carefully roll up the roulade, starting from the short end, using the parchment paper to help you.
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Slice the roulade into thick slices and serve.
Nutrition
- Calories : 185kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 164mg
- Sodium : 328mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 15g
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