Looking for a quick breakfast that will feed a crowd? This Spinach Rolled Omelet should be your go-to recipe. You can serve it either for breakfast or brunch (or even as a main!). The texture is typical of an omelet, and to make it you only need a handful of ingredients: eggs, flour, baking powder, and of course, spinach. You get all the omelet flavor you’d expect from a typical omelet. Instead of taking the conventional route of baking each omelet separately, this Baked Spinach Omelet Roll is baked all in one tray. This means everyone can eat at the same time, and no one will get served cold omelets. It’s easy to modify this recipe, and even easier to make. Hosting a brunch soon? Be sure to try this one out!
The key to rolling up the Spinach Omelet Roll without cracking is to roll it up before it cools down completely. Use the parchment paper to carefully fold over the omelet (lengthwise), and remove the paper as you roll up the Spinach Omelet.
– You can spray the parchment paper with cooking spray before adding the omelet mixture, this will also make removal easier.
– Feel free to add other ingredients to this Baked Rolled Spinach Roll: cooked mushrooms, red pepper, cheddar cheese, and fresh herbs. If you want to make it more meaty, you can also add chopped ham or spinach.
– If you don’t have sour cream, you can use cream cheese, hummus, or red pepper paste.
– If using Swiss chard instead of baby spinach, make sure that you first cook the spinach until it’s wilted. Otherwise, it will release too much moisture and the omelet won’t set.
The Baked Spinach Omelet can be stored in the fridge for up to 4 days, just make sure to wrap it tightly in plastic wrap. This will prevent it from picking up other flavors in the fridge. If you don’t want your omelets to go to waste, you can also freeze them (without the sour cream). Simply wrap it tightly, or use an airtight freezer-safe container, and store it for up to 3 months.
Crack the eggs into a large mixing bowl.
Add the sour cream and salt, and whisk until smooth.
Add the flour and baking powder, and whisk again.
Add the chopped spinach and stir through to mix.
Pour the mixture into a baking tin lined with parchment paper. Bake in the oven for 20-25 minutes at 360°F/180°C degrees.
Use the back of a spoon to coat the dough with sour cream.
Roll the omelet lengthwise and refrigerate to set.
Slice and serve.
A jelly roll pan (9-inch x 12-inch) works well for this recipe.
The Spinach Rolled Omelet is delicious served with fresh basil and cherry tomatoes.