Low-carb roll with asparagus and strawberries

Ingredients for 1 servings:

• 7 eggs, size M
• 2 tbsp milk
• 65 g Parmesan, grated
• 100 g asparagus, green
• 165 g cooked ham, sliced
• 50 g strawberries
• 20 g baby spinach
• 20 g cream cheese
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Preheat oven to 200°C (top/bottom heat) and line a baking tray with baking paper. Whisk eggs with the milk, stir in grated Parmesan cheese, and season with salt and pepper. Spread the mixture evenly on the baking tray and bake for about 15 minutes, until set. Meanwhile, trim the asparagus, trim the ends, and blanch briefly. Turn the omelet out onto a kitchen towel, roll it up using the baking paper, and let it cool. While the roll is cooling, wash and slice the strawberries. Open the roll again and carefully peel off the baking paper. Spread with cream cheese and season with salt and pepper. Top with cooked ham and baby spinach. Place the strawberries and asparagus evenly in the bottom third and roll up the roll towards the top. Wrap in foil and store in the refrigerator. Slice to serve.