Description
This delicious rolled spinach omelet recipe is a nutritious and tasty way to start your day. Packed with protein, fresh spinach, and shredded cheddar cheese, it offers a flavorful and wholesome breakfast option that is easy to prepare and perfect for a healthy lifestyle.
Ingredients
Scale
Omelet Base
- 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
- Prepare the Batter: In a large mixing bowl, whisk together 6 large eggs, 1/2 cup milk, and 1/4 cup flour until smooth and well combined. Season the mixture with 1 teaspoon salt and 1 teaspoon pepper, adjusting seasoning to your taste.
- Cook the Spinach and Scallions: In a medium skillet over medium heat, sauté 2 cups fresh spinach and 1/4 cup chopped scallions until the spinach is wilted and any excess moisture evaporates. Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a separate bowl, mix the sautéed spinach and scallions with 1 cup shredded white cheddar cheese, ensuring the mixture is evenly combined for the filling.
- Cook the Omelet: Heat a non-stick skillet over medium-low heat and lightly grease it. Pour the egg batter into the skillet, spreading it evenly to form a thin layer. Cook gently until the eggs begin to set but are still slightly moist on top, about 3-5 minutes.
- Add the Filling: Carefully spread the spinach, scallion, and cheese mixture evenly over one side of the omelet while it is still slightly moist but mostly cooked through.
- Roll the Omelet: Using a spatula, gently lift the edge of the omelet and begin to roll it over the filling, creating a spiral or log shape. Continue rolling until the entire omelet is rolled up with the filling inside.
- Finish Cooking: Lower the heat and cook the rolled omelet for another 2-3 minutes to allow the cheese to melt fully and the omelet to firm up, ensuring it holds its shape when sliced.
- Slice and Serve: Remove the omelet from the skillet and let it cool slightly before slicing into 4 even rolls. Serve warm for a healthy and satisfying breakfast.
Notes
- Use gluten-free flour if you require a gluten-free diet.
- Substitute dairy-free milk and cheese to make the recipe vegan or lactose-free.
- Be careful not to overcook the eggs to keep the omelet soft and pliable for rolling.
- Fresh spinach is best for flavor and texture, but frozen spinach, thawed and drained, can be used in a pinch.
- Add herbs like dill or parsley for extra flavor.
