Spinach and Artichoke Omelet Wheels

Name: Spinach and Artichoke Omelet Wheels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 spray Nonstick cooking spray; ¼ cup all-purpose flour; ½ cup whole milk; ½ cup heavy cream; 8 large large eggs; 2 tablespoons unsalted butter, melted; 1 tablespoon whole-grain mustard; 1 teaspoon soy sauce or tamari; 1 teaspoon freshly cracked black pepper; 1 box frozen spinach; 1 can artichoke hearts; 2 cups grated Monterey Jack cheese; 2 tablespoons chopped chives; garnish

A delicious rolled omelet filled with spinach, artichoke hearts, and melted Monterey Jack cheese. This elegant breakfast dish combines the classic flavors of spinach-artichoke dip in a creative omelet presentation.

6 servings

40 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick cooking spray
•¼ cup all-purpose flour
•½ cup whole milk
•½ cup heavy cream
•8 large large eggs
•2 tablespoons unsalted butter, melted
•1 tablespoon whole-grain mustard
•1 teaspoon soy sauce or tamari
•1 teaspoon freshly cracked black pepper
•1 box frozen spinach
•1 can artichoke hearts
•2 cups grated Monterey Jack cheese
•2 tablespoons chopped chives
•garnish

Cooking Instructions

1.
Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
5 min
2.
Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
3 min
3.
In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
5 min
4.
Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
22 min
5.
Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!
5 min

Ingredients

•1 spray Nonstick cooking spray

•¼ cup all-purpose flour

•½ cup whole milk

•½ cup heavy cream

•8 large large eggs

•2 tablespoons unsalted butter, melted

•1 tablespoon whole-grain mustard

•1 teaspoon soy sauce or tamari

•1 teaspoon freshly cracked black pepper

•1 box frozen spinach

•1 can artichoke hearts

•2 cups grated Monterey Jack cheese

•2 tablespoons chopped chives

•garnish

Cooking Instructions

Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.

5 min

Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.

3 min

In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.

5 min

Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.

22 min

Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!

5 min