Low-carb minced meat and egg roll

Ingredients for 2 servings:

• 250 g minced meat
• 250 g quark
• 3 m.-sized eggs
• 50 g Parmesan
• 1 bell pepper(s), red
• 1 onion(s)
• 8 lettuce leaves
• 3 dashes salad cream
• 10 slice(s) pickle(s)
• tsp tomato paste
• tsp pizza seasoning
• ½ tsp salt
• 1 pinch(s) of pepper
• ½ tsp paprika powder
• 1 pinch(s) of curry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Brown the ground meat in oil. Add the bell pepper and diced onion and fry for about 5 minutes. Let everything cool slightly. Beat the quark, eggs, and Parmesan cheese with a hand mixer. Season generously with salt, pepper, paprika, and tomato paste. Stir the ground meat and vegetable mixture into the quark mixture. Pour the batter onto a baking sheet lined with parchment paper and spread evenly. Let it set in a preheated oven (top/bottom heat: 175°C, fan oven: 150°C) for 25 minutes. Then let it cool slightly. It’s best to cover with a second sheet of parchment paper and turn it over; then the parchment paper can be easily removed, revealing the “pretty” side. Finally, top the “dough” with lettuce, salad dressing, and pickle slices and roll it up using the parchment paper. The roll is now ready to serve.