Rediscovering Inspiration Rolled Spinach Omelet

Rediscovering Inspiration Rolled Spinach Omelet

Rediscovering Inspiration Rolled Spinach Omelet


One of the most common questions I receive about my culinary creations is where I find my inspiration. And more often than not, my answer is simple: not from within these four walls. No offense to the virtual space we've cultivated, but true inspiration tends to strike when I'm least expecting it—perhaps on a bus, in a cab, or gazing out of a window during travel adventures. In this particular instance, it happened during a visit to Washington, DC a few months back.

I was in the capital for the wedding of an old college friend (shoutout to Aaron!), and the morning after, another friend (different Aaron, hi!) hosted a delightful brunch at her charming abode. Among the plethora of delectable dishes laid out in her beautiful home, my attention was captivated by not one, but two rolled omelets. "What is this marvel?" I exclaimed. And her response? "Oh, this old thing? It's so simple! I've been making it forever!" Naturally, I demanded to know every detail.

It turns out, this culinary gem originated from an April 2009 issue of Everyday Food magazine, a beloved publication under the Martha Stewart umbrella. Focused on weekday cooking for everyday folks with busy lives, the magazine offered recipes that were both approachable and exceptional. While the publication may have dissolved over time, its legacy lives on through dishes like this rolled spinach omelet.

This omelet perfectly embodies the essence of everyday elegance. With humble ingredients like frozen spinach, cheddar cheese, eggs, and milk, and a quick preparation process (hand-whisked and baked in under 15 minutes), it elevates the ordinary to the extraordinary. Its stunning presentation makes it a standout addition to even the most lavish holiday brunch spread.

Now, I understand that the idea of rolling omelets can be daunting for many. However, fear not! Through my trials, I've discovered that even a slightly cracked omelet still retains its charm. Plus, it's incredibly versatile—more on that later.

I adore how much it resembles a festive yule log, albeit a verdant one that offers a refreshing break from the endless parade of holiday sweets. Whether you whip it up for a crowd or indulge in a solo serving simply because the craving strikes, this rolled spinach omelet is sure to bring joy during these hectic times.

And while it's true that I mourned the loss of beloved culinary publications like Gourmet and Everyday Food, not all magazine news is bleak! In a delightful turn of events, Saveur is set to make a comeback in print next year—a glimmer of hope in the ever-evolving world of food media.

Rolled Spinach Omelet

Servings: 6 to 8
Time: 30 minutes, including prep time


·         1 cup (225 grams) milk, any variety

·         1/3 cup (45 grams) all-purpose flour or 1/4 cup (35 grams) cornstarch (gluten-free option)

·         8 large eggs

·         1 1/2 teaspoons kosher salt

·         Freshly ground black pepper

·         1 package (10-ounce or 283-gram) frozen chopped spinach, thawed and squeezed of excess liquid

·         3 scallions, minced (white and green parts)

·         1 cup (4 ounces or 115 grams) coarsely grated white cheddar

·         Arugula or another salad green, halved cherry tomatoes, and minced chives to serve (optional)


1.    Preheat the oven to 350°F. Line the bottom and sides of a 10×15-inch rimmed baking sheet (jellyroll size) with a larger piece of parchment paper, pressing it into the inner sides and corners.

2.    In a large bowl, whisk together milk and flour until smooth. Add eggs, salt, and freshly ground black pepper, whisking until the eggs are evenly mixed. Stir in spinach, breaking up any clumps, then add minced scallions. Pour the mixture into the prepared pan.

3.    Bake the omelet, rotating it once for even baking, until the edges and most of the center are set (a slightly runny center is fine), about 10 to 12 minutes. Sprinkle the top evenly with grated cheddar cheese and return to the oven for another 2 to 3 minutes.

4.    Remove from the oven and slide the omelet, along with its parchment, onto a large cooling rack. Use a clean kitchen towel to protect your hands from the heat as you roll. Start rolling the omelet from one of the shorter ends, lifting the parchment to help roll it tightly. As you roll, use the edge of a spatula to keep tucking the log under for a neat roll. Transfer the rolled omelet onto a serving plate.

5.    Garnish the serving plate with greens, halved cherry tomatoes, and minced chives, if using. You can dress them in a bowl first with a drizzle of olive oil, teaspoon of white wine vinegar, salt, and pepper, if desired. Serve the omelet sliced into 1-inch portions.

Make Ahead

·         You can prepare this omelet ahead in two ways:

1.     Mix the eggs, milk, flour, spinach, and scallions and refrigerate overnight. Bake just before serving.

2.     Make the omelet in full and reheat as needed. While I haven't reheated the whole omelet, 1-inch slices can be reheated in the microwave for 30 seconds. Surprisingly, the omelet keeps well!


·         The original recipe calls for 2 packs of frozen spinach, but using one pack still yields a vibrant green color. My modifications, reflected in the recipe above, include reducing the spinach quantity, omitting Dijon mustard, adding minced scallions, and using parchment instead of oiling the pan.

·         This recipe is versatile; it works with non-dairy milk and can be made gluten-free by substituting cornstarch for flour.

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