Spinach Sunrise Swirl (Rolled Spinach Omelette)

A rolled spinach omelette that almost didn’t happen… but I’m so glad it did.

Sometimes the most unexpected recipes become the ones you fall in love with—and this one wasn’t even on my radar. I wasn’t thinking “rolled omelette” when I walked into the kitchen that morning. I was just craving something green. Something fresh. Something different, much like my green pancakes.

I started wondering: has anyone made a green omelette before? I mean, I love my green pancakes, so why not a green omelette? A quick Google didn’t bring up much. Chef Donal had a version with parsley and maybe mint. Then I saw Smitten Kitchen’s gorgeous rolled green omelette—so elegant. I figured, why not take inspiration from both and wing it? Cook from the hip, as they say.

But here’s the truth:
I failed. Twice. Horribly.

The first time, it was too weak—it didn’t set at all. The second time was better, but still not post-worthy. I had to tweak and adjust so much I wouldn’t even be able to explain what I did. My husband reminded me of an old Italian saying: “Non c’è due senza tre”—there’s no two without three. And guess what? That third try? Absolute perfection.

Real Talk: This Is a Simple Recipe That Fights Back

This Rolled Omelette Wasn’t Playing Easy

My husband walked into the kitchen mid-bake and said, “What’s wrong? You look stressed.”

I replied, “The only stress I have is you telling me I look stressed!” 💚

Truthfully though, I was frustrated. This was supposed to be easy—eggs, spinach, bake, done. I cook all the time, so how was something so simple giving me such a hard time?

By the third try, I had to pause and reset. I did what I always do when things feel out of sync: I let go of the pressure and leaned into patience. No expectations this time—just hope and a calm determination to get it right.

Good thing I stayed close to the kitchen. Another truth? I’m anosmic (I can’t smell), and when I’m stressed, my gut instinct is off. I had to watch it carefully because it cooked much faster than I expected.

But finally—it worked. The texture was perfect: firm yet tender, with just enough flexibility to roll into this beautiful something-different.

And my husband’s “Wow” when I brought it to the table? That made it all worth it. We both thoroughly enjoyed it.

Why You’ll Love This Rolled Spinach Omelette

• I already failed twice—so you don’t have to.
• Full of nutrients, protein, and flavor
• Great for breakfast, brunch, or a light lunch
• Striking color and beautiful presentation
• Rolls like a dream when baked just right

Equipment

• Food processor
• Flat sheet pan / oven tray
• Parchment paper
• Jug or bowl
• Pastry brush
• Small whisk or fork
• Box grater

Ingredients

• Large eggs
• Fresh baby spinach
• Parmesan or other cheese, freshly grated
• Salt & black pepper to taste
• Dried red pepper flakes (optional)
• Garlic & herb seasoning (or your own mix: basil, thyme, parsley)
• Flour, cake flour, all purpose flour
• Olive oil, for brushing parchment
• Optional: sliced ham or another filling

How to Make a Rolled Spinach Omelette

1. Prep the Spinach

Rinse spinach and shake dry. Set aside.

2. Blend It Up

Crack the eggs into a jug or bowl and lightly whisk to combine. Pour into your food processor. You just want to break the yolks up, not actually beat!

Add the spinach in parts, pulsing between each batch. I found that using the pulse button gave me a little more control so pulse a few seconds, just enough to get the spinach blended into the eggs. Season as you go: a pinch of salt, a little pepper, a sprinkle of dry herbs – parsley, oregano, mint etc. (we use this one) maybe some chili flakes/dried pepper flakes, that’s your call.

3. Bake the Base

Once you’ve added all the spinach add the flour (spices are optional but add great flavor) give it one last spin to combine. Line your sheet pan with parchment, leaving an extra overhang on the ends to lift later. Brush with olive oil. Even if you are using parchment paper, brush it with a little oil anyway.

Pour in your egg-spinach mix, spreading it evenly.
Bake at 350°F (175°C) for 8–10 minutes, checking around minute 7.

4. Add Fillings

Once the top looks set, sprinkle on the grated cheese (and ham if using). Return to the oven for 1–2 minutes—just enough to melt the cheese.

5. Roll It Up

Remove from oven. While warm (but not hot), use the parchment to help you roll it gently but firmly.

Let rest for 1–2 minutes, then slice and serve.

Expert Tips!

• Don’t overmix the eggs and spinach—blend just until combined and smooth. Over-mixing can make the texture rubbery.
• Watch the bake time carefully. It cooks quickly! Check at the 7-8-minute mark. It should look set. Mine was cooked through around 9 minutes and it was not all rubbery – it was soft and perfect! I turned the grill (broiler) on while I added the cheese and ham, and put it back in for a quick few seconds just to melt the cheese. You don’t want to overcook it. Unless you take it out while it’s still little wet but then you run the risk of it not cooking through in the carryover cooking and I wasn’t prepared to chance it.
• Line your tray well with parchment paper and leave an overhang—this makes it easier to roll once baked.
• Don’t walk away. Since the texture is key (firm but flexible), keep an eye on it, especially near the end.
• If your first try isn’t perfect, don’t stress, it’s not meant to be. It’s meant to be cooked, soft and well layered and flavoured – that becomes your perfect rolled omelette.

 Serving Suggestions

• This rolled spinach omelette makes a beautiful plate when paired with avocado toast and cherry tomatoes—just like the photo shared. A wholesome, vibrant brunch that’s simple but feels special.
• Add a drizzle of olive oil or a sprinkle of sea salt over the avo for extra flavor.
• It’s also lovely with a crisp side salad (like rocket or mixed greens with a lemon vinaigrette) or toasted sourdough for a more filling meal.
• Want to dress it up? Try it with herbed cream cheese, pesto, or whipped feta on the side.
• Enjoy cold slices as part of a lunchbox or picnic spread—it holds up well and still tastes great chilled.

Storage

• Store leftovers in an airtight container in the fridge for up to 2 days.
• To reheat: gently warm slices in the microwave (10–15 seconds at a time) or in a non-stick pan over low heat.
• Not recommended for freezing, as the texture may change too much.

FAQs

Can I use frozen spinach?
Yes—but thaw it fully first and squeeze out all excess water using a clean tea towel or paper towels. Too much moisture can prevent the omelette from setting properly.

Can I prep this ahead of time?
You can prep the spinach-egg mixture ahead and store it covered in the fridge for a few hours. However, it’s best baked and served fresh for the right texture and easy rolling.

What if I don’t have a food processor?
No worries at all! You can finely chop the spinach by hand and whisk it into the eggs in batches—just like the recipe says. It works beautifully and keeps things super simple.

If you prefer, you can also use a blender or an immersion (stick) blender to mix everything together. Just pulse gently—you want it smooth, but not over-blended. Whichever method you use, the rest of the recipe stays exactly the same: easy, quick, and delicious.

Final Thoughts

So yes—what started as a craving for “something green” turned into a tiny kitchen saga. But by the third try, this Spinach Sunrise Swirl gave me everything I was hoping for: color, elegance, flavor, and that satisfying roll. Sometimes different doesn’t mean better or worse—it just means different. And sometimes? Different is really good.

Friends, here is our rolled spinach omelette—and it’s far easier than I made it out to be (after twice making it out to be way harder!).

More Easy Egg Recipes (With No Tricks) You Will Enjoy

If you loved this rolled spinach omelette, you might enjoy some of our other delicious, wholesome egg recipes. Try this scrambled eggs and zucchini recipe with grated cheese for a comforting breakfast, or whip up egg muffin cups with sun-dried tomatoes and cheesy bits—perfect for make-ahead meals or lunchboxes. For something a little more indulgent, there’s always the spinach and cheese tart, which is great for brunch or light dinners. And if you’re craving something a little different, these soft and fluffy spinach pancakes for a green breakfast are healthy, filling, and full of color.

⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!

Recipe Inspiration

This recipe was my own creation, sparked by inspiration from Green Omelette by Donal Skehan and the beautiful rolled omelette from Smitten Kitchen.