Spinach And Artichoke Omelet Wheels Recipe

Name: Spinach And Artichoke Omelet Wheels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1/4 cup all-purpose flour; 1/2 cup whole milk; 1/2 cup heavy cream; 8 large eggs; 2 tablespoons unsalted butter, melted; 1 tablespoon whole-grain mustard; 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 (15-ounce) can artichoke hearts, drained and chopped; 2 cups grated Monterey Jack cheese; 2 tablespoons chopped chives, for garnish

Servings: persons

Nonstick cooking spray
1/4 cup all-purpose flour
1/2 cup whole milk
1/2 cup heavy cream
8 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon whole-grain mustard
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 (15-ounce) can artichoke hearts, drained and chopped
2 cups grated Monterey Jack cheese
2 tablespoons chopped chives, for garnish

1
Place a rack in the center of the oven and preheat to 350u00b0F. 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.
2
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.
3
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.
4
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.
5
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!

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick cooking spray, 1/4 cup all-purpose flour, 1/2 cup whole milk, 1/2 cup heavy cream, and more.

Yes, Spinach And Artichoke Omelet Wheels falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Artichoke Omelet Wheels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions