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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/rolled-spinach-omelet-recipe/