SPINACH AND ARTICHOKE OMELET WHEELS
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.
Provided by Joy Wilson
Categories Brunch Breakfast Omelet Egg Spinach Artichoke Cheese Monterey Jack Quick & Easy Quick and Healthy Milk/Cream
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
- Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
- In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
- Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
- Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!
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Pro Maruhom
[email protected]I love that this recipe is so versatile. You can add any vegetables or cheese that you like. I've made it with mushrooms, bell peppers, and even sun-dried tomatoes.
Rupak Xtha
[email protected]This omelet is a great way to use up leftover spinach and artichoke dip. I just spread some dip on a tortilla, added some cheese, and folded it up. It was a quick and easy breakfast.
Kai Clark
[email protected]I'm not a big fan of spinach, but I really enjoyed this omelet. The artichoke and cheese helped to balance out the flavor of the spinach.
Md Ebrahim Chowdhury Md Ebrahim Chowdhury
[email protected]I added some crumbled bacon to the filling, and it was amazing! The bacon added a savory flavor that perfectly complemented the spinach and artichoke.
beatrice Bet
[email protected]I followed the recipe exactly, but my omelet didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Ch Malik Dilawar
[email protected]This omelet is a great make-ahead breakfast or brunch. I made it the night before and reheated it in the morning. It was just as good as when it was first made.
Ahsan Jee
[email protected]I thought the omelet was a bit bland. I added some salt and pepper, and it was much better.
Malik Faheem
[email protected]I loved the unique flavor combination of the spinach, artichoke, and cheese. It's a great way to change up your usual omelet routine.
Ain Malla
[email protected]The omelet was a bit too oily for my taste, but the flavor was still good.
Wilbaforce Apiyo
[email protected]This omelet is a delicious and easy way to get your daily dose of vegetables. The spinach and artichoke filling is flavorful, and the cheese adds a gooey, melted texture. I served it with a side of fruit and toast, and it was the perfect breakfast.