Vegetarian spinach omelette roll

Vegetarian spinach omelette roll: a quick recipe with eggs, baby spinach, cheese and butter – savoury, with plenty of protein and ideal for an easy breakfast.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 360 kcal per serving
• Protein: 24 g
• Fat: 28 g
• Carbs: 3 g

Ingredients

• 3 organic eggs
• 1 handful of fresh baby spinach
• 30g grated cheese
• 1 tbsp butter
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · mixing bowl · grater · spatula

1. Get the eggs, baby spinach, cheese, butter, salt and pepper ready. That way frying is relaxed and unhurried.
2. Whisk the eggs in a bowl with salt and pepper until evenly combined.
3. Heat the butter in a non-stick frying pan and pour in the egg mixture. Let the omelette set over a medium heat until the top is still slightly moist.
4. Scatter the baby spinach and grated cheese over the omelette. Let it cook a little longer so the spinach wilts and the cheese starts to melt. In pregnancy, let the egg set completely.
5. Carefully roll up the omelette with a spatula. Work slowly so it stays nicely closed.
6. Put the omelette roll on a plate and serve straight away while it's still warm and juicy.

Good to know

When mornings need to be quick, this omelette roll is just my thing. Warm, savoury and pleasantly uncomplicated – on the plate without much effort.

Swaps

Butter → ghee (high smoke point). Cheese → goat's cheese (also provides protein and has a stronger flavour). Baby spinach → chard (similarly green, with fibre and folate). Butter → olive oil (mainly provides monounsaturated fats).

Allergens

Contains egg and milk. Usually suitable for children if the texture and seasoning suit them; during pregnancy, only make it with fresh eggs and cook it through completely.