Best 5 Family Style Rolled Omelet With Spinach And Cheddar Recipes

SAUSAGE SPINACH OMELET ROLL

Steps:

• 1. Preheat oven to 325 degrees F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray.
• 2. Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended.
• 3. Carefully pour into pan. Bake for 20 minutes or until eggs are set.
• 4. Cook sausage and mushrooms in a large skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted.
• 5. Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and 3/4 cup cheese. Roll-up.
• 6. Place on back on baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices.

SPINACH AND CHEDDAR ROLLED OMELET RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 F. Brush a 10 by 15 inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt, and 1/4 tsp pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer. Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment and roll up the omelet tightly, peeling back parchment as you go. Slice and serve.

BACON SPINACH OMELET RECIPE BY TASTY

Steps:

• In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
• Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
• Top with green onions, if desired.
• Enjoy!

THREE-FLAVOR SHEET PAN ROLLED OMELET

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
• Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
• Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.

SPINACH MUSHROOM OMELET

Steps:

• Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
• Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.