Spinach and Cheddar Rolled Omelet Recipe
This rolled spinach omelet is a light, fluffy, and savory egg dish perfect for breakfast or brunch. It combines the nutrition of spinach with the creamy texture of eggs, enhanced by sharp white cheddar cheese. The omelet is cooked thin, then carefully rolled to create a visually appealing and delicious meal. Served with fresh salad greens and cherry tomatoes, it offers a balanced and satisfying start to your day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Egg Mixture
- 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
Spinach Filling
- 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
To Serve (Optional)
- Arugula or another salad green
- Halved cherry tomatoes
- Minced chives
Instructions
- Prepare the Egg Batter: In a large bowl, whisk together the milk and flour (or cornstarch for gluten-free option) until smooth. Add the eggs, kosher salt, and freshly ground black pepper, and whisk until fully combined and slightly frothy.
- Prepare the Spinach Mixture: In a separate bowl, combine the thawed and well-drained chopped spinach with the minced scallions and coarsely grated white cheddar cheese. Set aside.
- Cook the Omelet Base: Heat a large non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a thin layer of the egg batter, tilting the pan to spread evenly, creating a wide, thin omelet base.
- Layer the Spinach Filling: Once the egg is mostly set but still slightly moist on top, evenly spread the spinach, scallion, and cheese mixture over the omelet surface.
- Roll the Omelet: Carefully, using a spatula, begin to roll the omelet from one edge to the other, enclosing the filling inside. Continue cooking for another minute to ensure the cheese melts inside.
- Serve: Remove the rolled spinach omelet from the pan and slice it as desired. Serve warm, optionally accompanied by fresh arugula or salad greens, halved cherry tomatoes, and a sprinkle of minced chives for freshness and color.
Notes
- Ensure the spinach is fully thawed and squeezed dry to avoid excess moisture in the omelet.
- Using cornstarch instead of flour makes this dish gluten-free.
- Be gentle while rolling the omelet to prevent tearing the thin egg layer.
- Feel free to swap white cheddar with your favorite cheese like Gruyère or mozzarella for a different flavor profile.
- This recipe serves well as a light meal or can be paired with toast or roasted potatoes for a heartier brunch.
