Spinach & Feta Omelette Roll-up

Spinach & Feta Omelette
  • Prep Time
    10 Mins
  • Cook Time
    15 Mins
  • View

An elegant but easy weekend breakfast or brunch



    Step 1

    Preheat the oven to 180°C and line a rimmed baking tray (30x40cm) with baking paper, with an extra 2cm overlapping over the shorter sides of the tray. *Chef’s Tip: Grease the baking paper to ensure the omelette won’t stick after baking.

    Step 2

    Slice the mushrooms and add them to a large pan with the butter. Sauté the mushrooms over medium-high heat for 5-* 8 minutes. Season to taste with ¼ teaspoon each of salt and pepper and set aside.

    Step 3

    Add the milk to a large bowl. Sieve the cake flour into the bowl and whisk to combine until smooth. Add in the eggs and whisk to combine.

    Step 4

    Rinse and chop the spinach and stir it into the egg mixture. Season to taste with the reserved salt and pepper.

    Step 5

    Pour the egg mixture into the pan and bake for 13-15 minutes or until set.

    Step 6

    Crumble the feta cheese across the baked omelette and top with the cooked mushrooms. Lift the baking paper from one of the shorter ends and roll into a log towards the other shorter end, peeling back the baking paper as you go along.

    Step 7

    Place the omelette roll-up on a serving platter, cutting it into thick slices to serve.

    Step 8

    Serve alongside roasted plum tomatoes and garnish with freshly chopped parsley.

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