Savory Easter roll

Name: savory Easter roll
Total time: 45 min
Yield: 7
Ingredients: 10 egg; 150 gram grated cheese; 4 tablespoon leaf parsley; 3 tablespoon chives; 200 gram hüttenkäse; 100 gram Dutch shrimps; 1 red pointed pepper; 3 tablespoon grated horseradish; 100 gram mascarpone; 4 cherry tomato; 1 hand parsley or basil

Ingredients

Directions

Preheat the oven to 200 ° C. Grease the roasting tray thinly and cover it with parchment paper with a raised edge of 4 cm. Finely chop the herbs.
Beat the eggs in a bowl and stir in the grated cheese and herbs. Divide this mixture into the roasting tray. Slide the roasting pan into the oven and bake the omelette until golden brown and done in 20-25 minutes.
Take the roasting pan out of the oven and carefully remove the omelet with parchment paper. Allow the omelette to cool. Cut the peppers into very small pieces.
Mix the cottage cheese with shrimps, paprika, 1-2 tablespoons of horseradish and some freshly ground black pepper. In a different bowl, combine the mascarpone with 1 tablespoon of horseradish, salt and pepper.
Place the omelette with the baking paper on a shelf. Remove the baking paper and brush the omelet with the shrimp mixture. Leave 2 cm on the short sides. Roll the omelette from a short side to a firm, thick roll.
Place the roll with the closing edge down on an elongated dish and spread out the horseradish mixture. Garnish with halved to and leaves fresh herbs.