Spinach and Cheddar Omelette Roll


Spinach and Cheddar Omelette Roll

This big-batch brunch recipe makes a delicious, light, and easy omelette that doesn't require specialized flipping techniques or standing over the stove.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 servings


  • 1 cup milk
  • 1/3 cup flour
  • 8 eggs
  • 20 oz chopped spinach, thawed and squeezed dry
  • 1 1/2 cups white cheddar, shredded (About 6 oz)
  • Salt and pepper, to taste


  • Preheat the oven to 350 F and prepare a rimmed baking sheet by lightly greasing. Lay on a sheet of parchment paper that is slightly too big and has about an inch of overhang on each side. Lightly grease the parchment paper as well.
  • Whisk together milk and flour. Add eggs, salt, and pepper, then whisk again to evenly mix.
  • Pour the eggs into the baking sheet, then sprinkle on the spinach. Bake until the edges are set, about 10 minutes.
  • Sprinkle on the cheese, then bake until it has melted, about 4 more minutes.
  • Using the parchment paper, lift and roll the omelette tightly. Slice and serve.