On the blog that should i eat for breakfast today, I saw this recipe and finished product, and I was planted in an instant. Perhaps this gorgeous color has attracted me, perhaps this novelty taste and match? This breakfast, rich in vegetables and protein, is also the perfect choice! (PS, no one can stop the fat in the spring! For me, the sugar-free low-carbon water and high protein diet is effective. This breakfast contains a lot of vegetable fiber and high-quality protein, no sugar and no starch. If you care about cream cheese, you can also use a lower fat dehydrated Greek yogurt instead. Well, KEEP FIT's sister knows!)
Preheat the oven to 180 C. Cream cheese is taken out from the refrigerator to soften
Boil in a small pot and boil in a spinach for a minute or two. Remove the spinach and drain it, cool it with cold water, and squeeze the water as much as possible. Cut the spinach into pieces. Add 3 egg yolks to the spinach cubes, chopped basil leaves, and mix well with salt and pepper.
After the protein is thickened and thickened, slowly pour it into the spinach egg yolk paste and mix. Bake the oil on the plate, pour the spinach egg paste into the baking sheet and smooth it with a spatula. Bake at 180 degrees for 15 minutes.
Mix the softened cream cheese with dill, lemon dander, and lemon juice until smooth, season with a pinch of salt and pepper.
The spinach egg skin is baked, tear off the oil paper to cool it, and then evenly spread the mixed cream cheese with smoked salmon slices. Roll up like a roll of cake rolls. Cover the two ends with baking paper and simmer for a few hours before slicing.
The baking tray is about 8 inches square, and the ordinary baking tray is also OK, but it will be thinner. Basil tastes strong. If you are not used to it, you can also omit it. The spinach omelet is also delicious. If there is no fresh basil and dill, you can use dry vanilla instead. Smoked salmon should be fresh.