Spinach & Cheese Omelette Roll
A stuffed omelette gives you a full breakfast on one plate: eggs, veg and cheese. Roll it, slice it, and even kids love it.
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Why it is a smart breakfast
- High protein that keeps you full till lunch
- Spinach adds iron and fibre
- Cooked with a single spoon of oil
Spinach Omelette Roll
5 minPrep
10 minCook
2Servings
260kcal
Ingredients
- 4 eggs
- A handful of chopped spinach
- 3 tbsp low-fat cheese or ricotta
- Salt and black pepper
- 1 tbsp olive oil
- 1 small tomato, diced
Method
- Whisk the eggs with salt and pepper.
- Heat the oil in a pan, pour in the eggs and cover on low heat for 3 minutes.
- Spread spinach, cheese and tomato over half the omelette.
- Roll it up, slice and serve warm.
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Tip
Whisk the eggs the night before and keep them in the fridge, so mornings are just pour-and-cook.
Tips for an omelette that doesnโt tear
Cook it on low heat and cover the pan so the top sets without flipping. If rolling feels fussy, just fold it into a half-moon.
Other filling ideas
- Mushrooms with light mozzarella
- Colourful peppers and spring onion
- Tuna and chopped pickled cucumber added after cooking
Frequently asked questions
How many eggs per person?
Two to three eggs is enough for most people, served with vegetables and wholegrain bread.
Can I use egg whites only?
Yes โ 6 egg whites give you a lighter, lower-calorie omelette.
Does it keep in the fridge?
One day in an airtight box; reheat for a minute in the microwave.
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โ ๏ธ For general education only. If you have a health condition or allergy, consult your doctor.