Rolled Spinach Omelette Recipe

Introduction

This rolled spinach omelette is a light and flavorful dish perfect for breakfast or brunch. Packed with fresh spinach and savory Parmesan, it’s easy to make and impressive to serve. The rolled presentation adds a beautiful touch to your table.

Ingredients

• 6 large eggs
• 200 grams fresh baby spinach
• 1/2 teaspoon salt
• 1/2 teaspoon garlic and herb seasoning (dried)
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup grated Parmesan cheese
• Cooked ham (for topping)

Instructions

1. Step 1: Rinse the spinach well and shake dry or use a salad spinner. Set aside.
2. Step 2: Crack the eggs into a jug or bowl and whisk lightly, just enough to break the yolks. Pour into a food processor.
3. Step 3: Add the spinach in batches to the food processor, pulsing between additions. Season with salt, garlic and herb seasoning, black pepper, and red pepper flakes according to taste.
4. Step 4: Once all spinach is incorporated, sprinkle in the flour and pulse briefly to combine.
5. Step 5: Line a sheet pan with parchment paper, leaving some overhang to assist with rolling later. Brush the parchment with olive oil.
6. Step 6: Pour the spinach-egg mixture into the pan and spread evenly. Bake at 356°F (180°C) for 8–10 minutes, checking at 7–8 minutes until just set on top.
7. Step 7: Sprinkle the grated Parmesan cheese and add cooked ham over the baked omelette. Return to the oven for about 1 minute or place under a broiler briefly to melt the cheese.
8. Step 8: Remove from the oven and, while warm but not hot, use the parchment to carefully roll the omelette into a spiral. Let rest for 1–2 minutes before slicing and serving.

Tips & Variations

• For a vegetarian version, omit the ham and add sautéed mushrooms or roasted red peppers instead.
• Use a non-stick sheet pan to prevent sticking if you don’t have parchment paper.
• Experiment with different cheeses like feta or mozzarella for varied flavor.
• Be careful not to overbake; the omelette should remain moist for easy rolling.

Storage

Store leftover rolled spinach omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through. It’s best enjoyed fresh, as reheating too long can dry it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach omelette ahead of time?

Yes, you can prepare the omelette earlier and refrigerate it. Reheat gently before serving, then roll it just before slicing for the best texture.

What can I use if I don’t have a food processor?

You can finely chop the spinach by hand and whisk the eggs thoroughly to combine everything well. It may be a bit more rustic but will still taste great.

Rolled Spinach Omelette Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

This Rolled Spinach Omelette is a delicious and visually appealing dish featuring a light, baked egg and spinach base, layered with Parmesan cheese and cooked ham. The omelette is blended for a smooth texture, seasoned with herbs and spices, then baked and rolled into a spiral for an elegant presentation, perfect for breakfast or brunch.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Omelette Base

• 6 large eggs
• 200 grams fresh baby spinach
• 1/2 teaspoon salt
• 1/2 teaspoon garlic and herb seasoning (dried)
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried red pepper flakes
• 2 tablespoons all-purpose flour

Toppings

• 1 cup grated Parmesan cheese
• Cooked ham (quantity to taste, approx. 100 grams)

Instructions

1. Prep the Spinach: Rinse the spinach thoroughly and shake dry using a salad spinner or paper towels. Set aside to use in the blended omelette mixture.
2. Blend It Up: Crack the eggs into a bowl and whisk lightly to break the yolks. Pour them into a food processor, then add the spinach in batches, pulsing between additions. Season the mixture with salt, black pepper, garlic and herb seasoning, and red pepper flakes, adjusting the seasoning to taste.
3. Bake the Base: Sprinkle the flour over the blended mixture and pulse one last time to combine. Line a sheet pan with parchment paper and lightly brush the parchment with olive oil. Pour the spinach-egg mixture evenly into the pan. Bake at 356°F (180°C) for 8–10 minutes, checking around 7–8 minutes. The surface should be just set when done.
4. Add Fillings: Remove the omelette base from the oven and sprinkle the grated Parmesan cheese evenly on top. Add cooked ham slices as desired. Return the pan to the oven for about 1 minute, or briefly place under the broiler to melt the cheese.
5. Roll It Up: While still warm, use the overhanging parchment paper to carefully and firmly roll the omelette into a spiral. Allow it to rest for 1–2 minutes to set, then slice and serve.

Notes

• Ensure the omelette base is just set before adding toppings to avoid overcooking.
• Use fresh baby spinach for the best texture and flavor.
• You can substitute cooked ham with other preferred fillings such as smoked salmon or roasted vegetables for variation.
• For a gluten-free option, substitute all-purpose flour with gluten-free flour or omit entirely, adjusting baking time accordingly.
• Serve warm for the best taste and texture.

Keywords: spinach omelette, rolled omelette, baked eggs, breakfast recipe, Parmesan, ham omelette