Low carb roll filled with ham, mushrooms and cheese

Ingredients for 4 servings:

• 3 eggs, size M or L
• 25 ml olive oil
• 15 g psyllium husks, ground
• ½ tsp Himalayan salt or sea salt
• 1 ball of mozzarella (125 g)
• 250 g cooked ham, thinly sliced
• 1 jar mushrooms, at least 200 g drained weight
• 120 g Gouda, grated, possibly more
• 120 g processed cheese (Gouda or herb)
• some pepper
• 3 tsp herbs de Provence
• 8 leaves of garlic, or 1 clove of garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 31 minutes

quick and easy

Preheat the oven to 175°C fan/convection oven. Line a baking sheet with baking paper and set aside. For the dough, combine the eggs, salt, and olive oil in a tall container. Cut the mozzarella into small pieces and add it. Puree everything very finely with a hand blender; there should be no lumps. Add the psyllium husks and quickly mix well with a whisk. Immediately pour onto the baking sheet and spread the mixture very thinly over the entire sheet. I always do this with the back of a tablespoon. Place in the oven and after about 4 minutes, prick the dough with a fork (the dough will bulge over time). Repeat this process after 2 minutes if necessary (where it bulges). Bake for a total of 8 minutes. In the meantime, dice the ham, drain the mushrooms, and finely chop the garlic. After the baking time is up, remove the baking sheet from the oven, spread the melted cheese all over the dough, and scatter the pepper, herbs, and garlic on top. Distribute the ham and mushrooms evenly on top, leaving about 7 cm of space on one side (otherwise, the filling will ooze out the sides when you roll it up). Sprinkle the grated cheese over the top and bake in the oven for a few minutes until the cheese is melted. Remove from the oven and roll up from the filled side to the unfilled side. Cut into 4 pieces and serve immediately. Sprinkle with some herbs, if desired.