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Effortless Veggie Omelette Roll finished recipe

Effortless Veggie Omelette Roll

This Effortless Veggie Omelette Roll is a soft baked egg sheet filled with tender bell pepper, spinach, scallions, and melted cheddar. It has a mild, savory flavor and bakes in one simple layer, so you can roll it up without standing over the stove making individual omelettes.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 1 omelette roll, about 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup red bell pepper finely diced
  • 2 cups baby spinach roughly chopped
  • 1/4 cup scallions thinly sliced
  • 8 large eggs (about 400 g without shells) room temperature
  • 1/4 cup whole milk
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese

Method
 

Method
  1. Heat the oven to 375°F (190°C). Line the 9 x 13-inch (23 x 33 cm) baking pan with parchment paper, pressing it into the corners so the egg mixture can spread evenly.
  2. Heat the olive oil in the 10-inch (25 cm) skillet over medium heat. Add the diced bell pepper and cook for 4 minutes, then add the spinach and scallions and cook for 2 minutes, stirring, until the spinach is wilted and no visible liquid remains.
  3. Whisk the eggs, milk, salt, and black pepper in the large bowl for about 1 minute, until the mixture is completely blended and lightly frothy with no streaks of egg white remaining.
  4. Pour the egg mixture into the prepared pan and bake at 375°F (190°C) for 12 to 15 minutes. The center should be set rather than wet or jiggly and should reach 160°F (71°C) when checked with an instant-read thermometer.
  5. Food Safety and Inspection Service
  6. +1
  7. Remove the pan from the oven and immediately scatter the cooked vegetables and shredded cheddar evenly over the egg layer, leaving about a 1-inch (2.5 cm) border around the edges.
  8. Starting at one short end, use the parchment to help lift and tightly roll the warm omelette around the filling. Go gently if the edges feel delicate; keeping the roll snug without squeezing will help prevent cracks.
  9. Place the roll seam-side down in the same pan and return it to the 375°F (190°C) oven for 3 minutes, until the cheese is melted and the roll holds its shape.
  10. Remove the omelette roll from the oven and let it rest for 5 minutes. Slice it crosswise into about 8 pieces; the center should look set and moist, not runny.

Notes

Refrigerator: Cool leftovers promptly, place them in an airtight container, and refrigerate for up to 3 to 4 days. Don't leave the omelette at room temperature longer than 2 hours.
Food Safety and Inspection Service
+1 Freezer: Wrap individual cooled slices tightly and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating; the vegetables may release a little extra moisture after freezing, which is normal.