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Rolled Spinach Omelette with Parmesan and Ham

Rolled Spinach Omelette

This rolled spinach omelette is a little green beauty—healthy, high in protein, and honestly, a lot easier now that I’ve made it three times (so you don’t have to!). It’s blended in minutes, baked until just right, and rolls up beautifully with your favorite fillings. Quick, wholesome, and packed with flavor, this one’s perfect for breakfast, brunch, or a light lunch.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings :4 people

Ingredients
  

  • 6 large eggs
  • 200 grams fresh baby spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic and herb seasoning (dried)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried red pepper flakes
  • 2 tablespoons all-purpose flour
  • 1 cup grated Parmesan cheese
  • Cooked ham (for topping)

Instructions 

  • 1. Prep the Spinach: Rinse the spinach well and shake dry (or use a salad spinner). Set aside.
  • 2. Blend It Up: Crack the eggs into a jug or bowl and whisk lightly—just enough to break the yolks. Pour into your food processor.Add the spinach in batches, pulsing in between. As you go, season with salt, pepper, garlic and herb seasoning, and red pepper flakes—adjust to taste.
  • 3. Bake the Base: Once all the spinach is added, sprinkle in the flour and give it a final quick pulse to combine.Line a sheet pan with parchment paper, leaving a bit of overhang to help with rolling later. Brush the parchment with olive oil.Pour the spinach-egg mixture into the pan, spreading it evenly.Bake at 356°F (180°C) for 8–10 minutes, checking at the 7–8 minute mark. It should look just set on top.
  • 4. Add Fillings: Once the surface is set, sprinkle the grated Parmesan and add the cooked ham.Place it back in the oven for about 1 minute, or under the broiler/grill briefly—just to melt the cheese.
  • 5. Roll It Up: Remove from the oven. While still warm (not hot), use the parchment to help roll it gently but firmly into a spiral.Let rest for 1–2 minutes before slicing and serving.

Notes

Expert Tips:

  • Don’t overmix in the food processor—just pulse until smooth. Overmixing can lead to a rubbery texture.
  • Keep a close eye during baking. Mine was perfect around 9 minutes: soft, fully set, not overcooked.
  • If using the broiler, just a few seconds is enough—don’t walk away!
  • Lining the tray well with parchment (and overhang) helps with clean, easy rolling.
  • Don’t worry if it’s not perfect the first time. It’s meant to be soft, flavorful, and uniquely yours.

SERVING SUGGESTIONS

  • This rolled spinach omelette pairs beautifully with avocado toast and cherry tomatoes, as shown in the photo.
  • Drizzle the avo with olive oil or sprinkle with sea salt for extra flavor.
  • Serve with a side salad—rocket or mixed greens with a lemon vinaigrette work great.
  • Want to dress it up? Try herbed cream cheese, pesto, or whipped feta on the side.
  • Sliced cold, it’s perfect for lunchboxes or picnics—holds up well and still tastes amazing!

NUTRITION (Per Slice)

  • Calories: 226 kcal
  • Carbs: 9g
  • Protein: 18g
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 267mg
  • Sodium: 864mg
  • Potassium: 427mg
  • Fiber: 1g
  • Sugar: 0.5g
  • Vitamin A: 5,304 IU
  • Vitamin C: 14mg
  • Calcium: 312mg
  • Iron: 3mg

Nutrition

Serving: 1sliceCalories: 226kcalCarbohydrates: 9gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 267mgSodium: 864mgPotassium: 427mgFiber: 1gSugar: 0.5gVitamin A: 5304IUVitamin C: 14mgCalcium: 312mgIron: 3mg
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!