Description
This delicious rolled spinach omelet is a perfect blend of fluffy eggs, fresh spinach, scallions, and melted cheddar cheese, baked to golden perfection and sliced into bite-sized rolls. Ideal for a nutritious breakfast or a light meal, this recipe combines wholesome ingredients with simple preparation to create a flavorful and visually appealing dish.
Ingredients
Scale
Egg Mixture
- 6 large Eggs (Fresh eggs provide structure and protein.)
- 1/2 cup Milk (Feel free to use dairy-free alternative.)
- 1/4 cup Flour (Use gluten-free flour for gluten-free option.)
- 1 teaspoon Salt
- 1 teaspoon Pepper (Adjust to taste.)
Filling
- 2 cups Spinach (Fresh, well-drained spinach.)
- 1/4 cup Scallions (Chopped green onions for crunch.)
- 1 cup Shredded White Cheddar Cheese (Can substitute with dairy-free cheese.)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). While waiting, prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy removal of the omelet.
- Mix Egg Batter: In a mixing bowl, beat the 6 large eggs together with 1/2 cup of milk, 1/4 cup of flour, 1 teaspoon of salt, and 1 teaspoon of pepper until the mixture is smooth and well combined, forming a consistent batter.
- Combine Filling: Fold the cooked and well-drained 2 cups of spinach, 1/4 cup of chopped scallions, and 1 cup of shredded white cheddar cheese gently into the egg mixture, ensuring an even distribution without overmixing.
- Pour and Bake: Pour the combined mixture evenly onto the prepared baking sheet, spreading it out to form a flat layer. Place in the preheated oven and bake for 20-25 minutes or until the omelet is fully set and the top turns slightly golden brown.
- Cool and Roll: Remove the omelet from the oven and let it cool for a few minutes to firm up for easier handling. Carefully roll the omelet from one edge to the other, forming a tight spiral.
- Slice and Serve: Slice the rolled omelet into 1-inch thick pieces to create individual servings. Serve warm or at room temperature as a delightful breakfast or snack.
Notes
- Use dairy-free milk and cheese alternatives to make this recipe suitable for lactose-intolerant individuals.
- Substitute regular flour with gluten-free flour to accommodate gluten sensitivities.
- Ensure spinach is well-drained to avoid excess moisture which can affect the omelet’s texture.
- For added flavor, consider incorporating herbs like dill or parsley into the egg mixture.
- This rolled omelet can be prepared in advance and refrigerated for up to 2 days; reheat gently before serving.
