Best 5 Sausage Spinach Omelet Roll Recipes

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Indulge in a culinary journey with our delectable Sausage Spinach Omelet Roll, a symphony of flavors that will tantalize your taste buds. This savory dish is meticulously crafted with fresh spinach, succulent sausage, and a fluffy omelet, all harmoniously rolled into one irresistible package. Accompanying this main attraction are two additional recipes that complement it perfectly: a refreshing Spinach Salad with tangy Lemon Vinaigrette, and the classic Homemade Sausage Gravy, a Southern comfort food staple. These recipes collectively create a delightful and versatile meal that's perfect for breakfast, brunch, or lunch.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE SPINACH OMELET ROLL



Sausage Spinach Omelet Roll image

Provided by Food Network

Categories     main-dish

Yield 6 servings (1 slice each)

Number Of Ingredients 10

12 eggs
1/2 cup milk
2 tablespoons all-purpose flour
2 green onions, sliced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups Jimmy Dean® Hearty Original Sausage Crumbles
1 cup chopped mushrooms
4 cups packed spinach leaves
1 cup (4 ounces) shredded cheddar cheese, divided

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.

BABY SPINACH OMELET



Baby Spinach Omelet image

Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.

Provided by HOLLYJUNE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

Steps:

  • In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
  • In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g

SPINACH OMELET BRUNCH ROLL



Spinach Omelet Brunch Roll image

This recipe uses the combination of veggies from one of my favorite recipes and the rolling technique of another. The result is this stunning presentation which tastes as good as it looks. -Laine Beal, Topeka, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2 cups egg substitute
4 large eggs
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped red onion
1 teaspoon Italian seasoning
5 turkey bacon strips, diced and cooked, divided
1 pound sliced fresh mushrooms
2 teaspoons canola oil
1 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Line a 15x10x1-in. baking pan with parchment; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon. , Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm., Turn omelet onto a work surface; peel off parchment. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.

Nutrition Facts : Calories 160 calories, Fat 8g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SAUSAGE ROLL



Sausage Roll image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 sheet puff pastry
4 ounces great-quality pork sausage
1 egg, beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • Set the puff pastry on a baking sheet. Form the sausage into a log and place it onto the pastry. Pull one side of the pastry over the sausage and pinch the edge to create a sausage "roll". The sausage should be sticking out of each end of the puff pastry roll. Brush the pastry with the beaten egg and bake until golden brown.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SPINACH AND OMELET ROLL



Spinach and Omelet Roll image

Categories     Egg     Leafy Green     Brunch     Marinate     Vegetarian     Lunch     Spinach     Sake     Pan-Fry     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 pieces

Number Of Ingredients 14

For marinated spinach
1 cup [dashi](/recipes/food/views/103413)
1 tablespoon mirin (sweet rice wine)
1 teaspoon soy sauce
3/4 pound tender spinach (about 1 bunch)
For egg sheet
1/2 teaspoon cornstarch
1/2 tablespoon water
2 large eggs
1 1/2 teaspoons sake
1/2 teaspoon sugar
2 teaspoons vegetable oil
Special Equipment
slatted bamboo sushi mat (optional)

Steps:

  • Marinate spinach:
  • Have ready a large bowl of ice and cold water. Stir together dashi, mirin, and soy sauce in a large shallow bowl.
  • Leaving stems attached, divide spinach into 2 piles. Stack spinach leaves and line up bottoms of stems, then tie each pile into a bundle with kitchen string 1/2 inch from ends of stems. Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water. When spinach is cool, gently squeeze excess water from bundles and transfer to dashi mixture. Marinate at room temperature, turning occasionally, 3 hours.
  • Make egg sheet:
  • Stir together cornstarch and water in a glass measure. Add eggs, sake, and sugar and beat with a fork just until blended. If mixture is frothy, let stand until foam subsides. Heat oil in a 12-inch nonstick skillet over moderate heat, swirling skillet to coat, and wipe out excess with paper towels. Pour slightly more than 1/3 cup egg mixture into skillet, swirling to cover evenly, and discard remainder. When edges of egg begin to dry, remove skillet from heat and let stand 20 seconds. Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick). Cook other side 30 seconds and invert egg sheet onto a work surface.
  • Assemble rolls:
  • When egg sheet is cool enough to handle, arrange on a sushi mat, lining up an edge of sheet with near edge of mat. (If you're not using a sushi mat, keep egg sheet on work surface.) Gently squeeze excess marinade from spinach bundles and trim stem ends to remove string. Keeping bundles intact, arrange spinach horizontally across lower third of egg sheet, with stems of 1 bundle on left and stems of the other on right. Beginning with side nearest to you, roll egg sheet up and over spinach tightly, squeezing mat around roll to tighten, and continue to roll up egg sheet. Trim ends of roll and cut crosswise into 8 pieces.

Tips:

  • Use fresh ingredients for the best flavor. This means using fresh sausage, spinach, and eggs.
  • Don't overcook the eggs. The omelet should be cooked through but still slightly runny in the center.
  • Season the omelet well. Use salt, pepper, and other spices to taste.
  • Be generous with the cheese. The cheese will help to hold the omelet together and make it extra delicious.
  • Serve the omelet immediately. This is when it is at its best.

Conclusion:

The sausage spinach omelet roll is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd, as it can be easily doubled or tripled. Plus, it's a great way to use up leftover sausage and spinach. With its simple ingredients and quick preparation time, this omelet roll is sure to become a family favorite.

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