The Roll Up OmeletJump to Recipe
When I first saw this Rolled Omelet recipe, I thought the same thing you are probably thinking which is, “That looks impossible.”
But the recipe looked so cool that I thought I would give it a shot. Turns out that my original thinking was correct. My first attempt was definitely a fail, but it was close enough that it gave me hope that the recipe was fixable and doable.
After a few minor recipe tweaks I had unbelievable success with this recipe! I was shocked by how well the Rolled Omelet turned out. It’s definitely easier than it looks to make and it’s perfect if you are feeding a crowd.
Let’s see how I messed this recipe up and how I fixed it!
Spinach Rolled Omelet
- 8 large eggs
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon olive oil
- 1 bunch spinach chopped
- 1 cup pepper jack cheese grated
- Salt and pepper
- Preheat oven to 350 degrees F. In a medium bowl, whisk together flour and milk. Crack in eggs and whisk well to combine until the mixture is a single consistency. Season eggs with a big pinch of salt and black pepper.
- Chop off any large stems from spinach and rinse well. Roughly chop spinach.
- In a large skillet, add a drizzle of olive oil and all the spinach over medium heat. Season spinach with a small pinch of salt and cook until spinach is wilted, about 2-3 minutes. Remove spinach from heat and let cool slightly.
- Line a 9×13 baking dish with parchment paper. Press the parchment paper into the corners of the dish and make sure it wraps up the sides a bit. Pour eggs into the dish which should keep the parchment paper in place.
- Distribute wilted spinach over the top of the eggs and sprinkle with grated cheese. Don’t over-do it on the cheese.
- Bake omelet for 18-20 minutes, rotating it once halfway through, until the eggs in the center are just set. There shouldn’t be any liquid on top, but try to remove it from the oven before the eggs overcook and crack.
- Let omelet cool for a minute and then lift the parchment paper out of the baking dish. Fold down parchment paper edges and start rolling omelet.
- Roll omelet into a tight cylinder and then slice into 8-10 even pieces with a serrated knife. Serve immediately!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
The Egg Custard
Step one to this Rolled Omelet is the egg mixture. Just eggs won’t give the dish enough body to really stand up to the rolling process so it helps to add in some flour and milk. The first time I made this recipe, I used too much flour. I reduced it to about three tablespoons for my successful version which turned out to be just right.
Whisk together the flour and milk and then crack in your eggs.
Really whisk this mixture like crazy until it’s a single consistency. Then season the eggs with a big pinch of salt and pepper.
Now let’s talk about Rolled Omelet fillings.
Lots of Spinach
There are only two fillings for this omelet: spinach and cheese. These work well and I wouldn’t change them too much.
I used one big bunch of fresh, adult spinach and just chopped off the large stems on the spinach.
To wilt the spinach, add a drizzle of olive oil to a large skillet and the add the spinach over medium heat. Season with some salt and pepper and cook until the spinach is just wilted. It will reduce substantially.
Let the spinach cool before you try to make the omelet.
Making the Omelet
Ok. This is where I really messed up on round one of the Rolled Omelet, but here’s how to do it right.
Preheat your oven to 350 degrees and line a 9×13 baking dish with parchment paper. It’s really important to use parchment paper or you’ll never get your eggs out in a single layer.
Be sure to use a single, large piece of parchment and wrap it up the edges of the dish. Pour in the egg mixture and make sure the eggs flow into the corners of the dish.
Now distribute the spinach and cheese over the entire dish. Don’t use too much cheese. A small amount will get the job done. I used about a cup of grated cheese.
Bake this sucker for 18-20 minutes, rotating it once halfway through. When it’s done the eggs should be just set in the center. You don’t want any liquid on the top of the omelet, but also try to take it out before the eggs overcook and start to crack.
This is perfect.
Let the omelet cool for a minute and then you should be able to lift out the parchment paper and fold it away from the cooked eggs.
Then, working while the eggs are still warm, just roll the omelet up! It should be pretty flexible and you should be able to get it in a nice, tight cylinder. Then slice the pieces using a serrated knife so they stay nice and clean.
The Mess Up
Ok. So that’s how to do it right.
I messed up my first Rolled Omelet by adding too much cheese and also letting the omelet cook and then adding the cheese. My idea was to have a filling of gooey cheese, but what really happened is that it just became a gooey mess.
I did try a few slices of the mess up and knew that it was fixable. It had decent flavor, but I did think the eggs were a bit too firm so I reduced the flour and added a smaller amount of cheese at the beginning of the cooking instead of at the end so it baked into the eggs better.
That did the trick for sure and I’m really happy with the finished version!
Have you ever made a rolled omelet like this?
If you were making omelets for six people, I guarantee you it’s easier to make one of these than six individual omelets!