Spinach Omelet Brunch Roll Recipe

5 1 2
Spinach Omelet Brunch Roll Recipe
Spinach Omelet Brunch Roll Recipe photo by Taste of Home
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Spinach Omelet Brunch Roll Recipe

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5 1 2
Publisher Photo
This recipe uses the combination of veggies from one of my favorite recipes and the rolling technique of another. The result is this stunning presentation which tastes as good as it looks. —Laine Beal, Topeka, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups egg substitute
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped red onion
  • 1 teaspoon Italian seasoning
  • 5 turkey bacon strips, diced and cooked, divided
  • 1 pound sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.
Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Originally published as Spinach Omelet Brunch Roll in Light & Tasty April/May 2007, p43

Nutritional Facts

1 slice: 160 calories, 8g fat (3g saturated fat), 122mg cholesterol, 505mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

  • 2 cups egg substitute
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped red onion
  • 1 teaspoon Italian seasoning
  • 5 turkey bacon strips, diced and cooked, divided
  • 1 pound sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.
  2. Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
  3. Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Originally published as Spinach Omelet Brunch Roll in Light & Tasty April/May 2007, p43

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lindachicken__Oklahoma User ID: 227696 95145
Reviewed Feb. 19, 2009

"This was AWESOME...I wasn't sure when I started and now it's the new favorite -- love this book! Thank you."

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