Menu Enter a recipe name, ingredient, keyword...


Spinach and Cheddar Rolled Omelet


Although this recipe says to roll from the short end I like to roll from the long side, the roll is not so thick. I portion for the week and just reheat a slice in the toaster oven or microwave.

Google Ads
Rate this recipe 4.6/5 (9 Votes)


  • Ingredients
  • olive oil, for pan
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 8 large eggs
  • 1 Tbsp Dijon mustard
  • coarse salt and ground pepper
  • 1 package frozen spinach, thawed and squeeze dry
  • 1 1/2 cups shredded cheddar, 6 ounces (I used a mild, white cheddar)



Step 1

Preheat oven to 350 F. Brush a 10 by 15 inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
In a bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt, and 1/4 tsp pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment and roll up the omelet tightly, peeling back parchment as you go. Slice and serve.

You'll also love

Review this recipe

Spinach Bread Halloween Mummy Spinach Dip