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Spinach and Artichoke Omelette Wheels

Spinach and Artichoke Omelette Wheels

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant spinach and artichoke omelettete roll is a sophisticated twist on a classic vegetarian breakfast. Inspired by the flavours of a favourite savoury dip, this dish transforms simple eggs into an elegant, sliceable cylinder packed with iron-rich spinach, tender artichoke hearts, and plenty of melted cheese. The addition of wholegrain mustard and a hint of soy sauce provides a deep, umami base that perfectly complements the creamy texture of the aerated eggs.

Ideal for a weekend brunch or a light midweek supper, these omelettete wheels are as impressive to look at as they are to eat. Rolling the omelettete while warm ensures a tight, professional finish that holds its shape beautifully when sliced. Serve these golden rounds with a crisp green salad or some toasted sourdough for a satisfying, high-protein meal that the whole family will enjoy.

Ingredients for Spinach and Artichoke Omelette Wheels

Nonstick cooking spray
60 ml vetemjöl
120ml whole milk
120 ml vispgrädde
8 large eggs
2 tablespoons unsalted butter, melted
1 matsked grovkornig senap
1 scant teaspoon soy sauce or tamari
1 scant teaspoon freshly cracked black pepper
1 box frozen spinach, thawed and squeezed of excess water
1 (425g) can artichoke hearts, drained and chopped
230g grated Monterey Jack cheese
2 tablespoons chopped chives, for garnish

How to make Spinach and Artichoke Omelette Wheels

Place a rack in the centre 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 60g the cheese evenly over the top.

Bake for about 12 minutes, until the edges are set and the centre is beginning to set. Remove from the oven, sprinkle 120g 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 omelette to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!

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