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Spinach and cheese omelette roll-ups recipe

Spinach and cheese omelette roll-ups recipe

4 ratings

Swapping the tortilla for thin omelette makes a quick and easy gluten free lunch option. Swapping the tortilla for thin omelette makes a quick and easy gluten free lunch option for the kids. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 290 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • oil cooking spray
  • 4 medium eggs, beaten
  • 1 tbsp semi-skimmed milk
  • 40g baby spinach
  • 40g grated 30% reduced fat mature cheese
  • 100g cherry tomatoes, to serve
  • 4 easy peelers, to serve

Each serving contains

  • Energy

    1215kj
    290kcal     16%

  • Fat

    16g 23%

  • Saturates

    6g 30%

  • Sugars

    12g 14%

  • Salt

    0.8g 21%

of the reference intake
Carbohydrate 12.4g Protein 22.6g Fibre 3.4g

Method

  1. Beat the eggs in a jug with the milk and some black pepper. Heat a nonstick pancake pan over a medium heat and spray with cooking spray. 
  2. Use a ladle to pour in ¼ of the egg mixture, swirling the pan to coat the bottom evenly. Sprinkle over some of the cheese and add ¼ of the spinach towards one side. Cook for 2 mins or until the egg has set and isn’t runny. Take the pan off the heat and carefully, using a spatula lift one edge of the omelette, roll up tightly. 
  3. Lift out of the pan onto a chopping board and repeat with the rest of the ingredients. Once cool enough to handle, slice into bite sized chunks and divide between lunchboxes along with the tomatoes and clementines.

See more Lunch ideas for kids

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