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 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.