Rolled Spinach Omelet Recipe

Introduction

The rolled spinach omelet is a light and savory dish that combines fluffy eggs with nutritious spinach and sharp cheddar. Baked in a thin layer and rolled up, it makes an elegant yet easy meal for breakfast or brunch. This recipe is perfect for preparing ahead or serving fresh with a simple salad.

Ingredients

• 1 cup (225 grams) milk, any variety
• 1/3 cup (45 grams) all-purpose flour or 1/4 cup (35 grams) cornstarch (gluten-free option)
• 8 large eggs
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1 package (10-ounce or 283-gram) frozen chopped spinach, thawed and squeezed of excess liquid
• 3 scallions, minced (white and green parts)
• 1 cup (4 ounces or 115 grams) coarsely grated white cheddar
• Arugula or another salad green, halved cherry tomatoes, and minced chives to serve (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 10×15-inch rimmed baking sheet (jelly roll size) with a large piece of parchment paper, pressing it into the bottom and sides to fit snugly.
2. Step 2: In a large bowl, whisk together the milk and flour until smooth. Add the eggs, salt, and several grinds of black pepper, whisking until fully combined.
3. Step 3: Stir in the thawed and drained spinach, breaking up any clumps, then fold in the minced scallions.
4. Step 4: Pour the mixture into the prepared pan and spread evenly.
5. Step 5: Bake the omelet, rotating the pan once during baking to promote even cooking, until the edges and most of the center are set but still slightly runny, about 10 to 12 minutes.
6. Step 6: Sprinkle the grated white cheddar evenly over the top and return to the oven for another 2 to 3 minutes until the cheese melts.
7. Step 7: Remove the pan from the oven and slide the omelet and parchment onto a large cooling rack. Using a clean kitchen towel to protect your hands, begin rolling the omelet tightly from a shorter end, lifting the parchment to help roll smoothly. A spatula edge can help tuck the omelet underneath as you roll.
8. Step 8: Transfer the rolled omelet onto a serving plate. Garnish with arugula or your preferred salad greens, halved cherry tomatoes, and minced chives if desired. For extra flavor, dress the greens with olive oil, a splash of white wine vinegar, salt, and pepper before serving.
9. Step 9: Slice the roll into 1-inch pieces and serve warm.

Tips & Variations

• For a gluten-free version, substitute the flour with cornstarch as suggested.
• Try using different cheeses like Gruyère or mozzarella for a varied flavor.
• Adding herbs like dill or parsley can brighten the omelet’s taste.
• Make the mixture a day ahead and keep it refrigerated, then bake fresh before serving for convenience.

Storage

Store leftover rolled omelet tightly wrapped in the refrigerator for up to 3 days. To reheat, slice into 1-inch pieces and microwave for about 30 seconds until warmed through. Reheating the entire roll is not recommended, as slices reheat more evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach, but it should be cooked down and drained well to remove excess moisture before adding to the mixture. This will prevent the omelet from becoming watery.

Can this omelet be made dairy-free?

Absolutely. Use a dairy-free milk alternative and substitute the cheddar with a dairy-free cheese or omit cheese altogether. The texture might vary slightly, but it will still be delicious.

Rolled Spinach Omelet Recipe

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★★★★★

4.9 from 130 reviews

A light and fluffy rolled spinach omelet baked in the oven, featuring a blend of eggs, milk, and flour for extra tenderness, packed with spinach and scallions, and finished with melted white cheddar. Perfectly rolled and sliced for an elegant presentation, this dish serves as a nutritious breakfast or brunch option that can be made ahead and enjoyed warm or reheated.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings (1-inch slices from a 10×15-inch sheet pan omelet roll) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Omelet Base

• 1 cup (225 grams) milk, any variety
• 1/3 cup (45 grams) all-purpose flour or 1/4 cup (35 grams) cornstarch (gluten-free option)
• 8 large eggs
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper, to taste

Vegetables and Cheese

• 1 package (10-ounce or 283-gram) frozen chopped spinach, thawed and squeezed of excess liquid
• 3 scallions, minced (white and green parts)
• 1 cup (4 ounces or 115 grams) coarsely grated white cheddar

Optional Garnishes

• Arugula or another salad green
• Halved cherry tomatoes
• Minced chives

Instructions

1. Preheat and Prepare Pan: Heat oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with a large piece of parchment paper, pressing it into the corners and sides to ensure full coverage.
2. Mix Omelet Batter: In a large bowl, whisk together the milk and flour until smooth. Add the eggs, kosher salt, and several grinds of freshly ground black pepper. Whisk until the mixture is evenly combined.
3. Add Vegetables: Stir the thawed and well-drained chopped spinach into the egg mixture, breaking up any clumps. Then fold in the minced scallions.
4. Bake Omelet Base: Pour the mixture evenly into the prepared baking sheet. Bake for 10 to 12 minutes, rotating the pan once during baking to ensure the omelet cooks evenly. The edges and most of the center should be set, with a slight runniness remaining in the center.
5. Add Cheese and Finish Baking: Sprinkle the grated white cheddar evenly over the omelet surface. Return to the oven and bake for an additional 2 to 3 minutes until the cheese is melted.
6. Cool and Roll Omelet: Remove from oven and transfer the baking sheet with parchment onto a cooling rack. Using a clean kitchen towel to protect hands from heat, begin rolling the omelet from one of the shorter ends. Use the parchment paper and a spatula edge to help tuck and roll the omelet tightly into a log shape onto a serving plate.
7. Garnish and Serve: Arrange arugula, halved cherry tomatoes, and minced chives around the omelet roll. Optionally dress the greens with olive oil, white wine vinegar, salt, and pepper before serving. Slice the rolled omelet into 1-inch pieces and serve warm.
8. Do Ahead Tips: The mixture of eggs, milk, flour, spinach, and scallions can be prepared and refrigerated overnight, ready to bake fresh before serving. Alternatively, bake the omelet in full and reheat 1-inch slices in the microwave for about 30 seconds when needed. The dish stores well.

Notes

• For a gluten-free version, substitute the all-purpose flour with cornstarch.
• Ensure the thawed spinach is thoroughly squeezed to remove excess moisture to prevent a soggy omelet.
• Rolling the omelet while warm is easier; use a kitchen towel to safely handle the hot baking sheet and parchment.
• Optional salad greens and tomato garnish can be dressed simply with olive oil and vinegar to add freshness.
• Reheat omelet slices gently in the microwave to preserve their texture and flavor.

Keywords: rolled spinach omelet, baked omelet, spinach breakfast, healthy omelet, brunch recipe, make ahead omelet