Omelette Roll-Ups with Chicken and Artichokes

Ingredients

• 2 large (100 g) eggs
• 1 tsp (5 ml) extra-virgin olive oil
• 2 1/2 oz (70 g) chicken breast
• 1 1/2 oz (45 g) cottage cheese, 2%
• 3 1/2 oz (100 g) artichokes
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh chives
• 3 oz (80 g) red bell pepper
• 1 oz (30 g) romaine leaves

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Method

1. Beat the eggs, a spoonful held back, swirl the rest thin in the olive oil 3 minutes, until dry.
2. Sear the chicken breast strips over medium-high heat 6 minutes, until it reads 165°F (74°C).
3. Chop the artichokes fine and work them into the cottage cheese with half the lemon juice and the chives.
4. Spread it on the cooled sheet, chicken and red bell pepper batons down the middle, paint the edge with reserved egg, roll tight 2 minutes.
5. Cut into rounds with a wet blade, squeeze the last lemon juice over. Wrapped, three days. Romaine leaves alongside.