Rolled Omelet with Feta, Baby Spinach, & Tomatoes

Greenlake Guest House

7630 E. Green Lake Dr. N. , Seattle, WA 98103 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 4 sprinkles ground red pepper
  • 1/4 tsp. salt
  • 1/2 cup flour
  • About 2 cups fresh spinach leaves, stems removed
  • About 1 cup chopped tomatoes
  • salt and pepper, to taste


  1. Grease a 10x15 inch jellyroll pan with spray, line with parchment paper, then grease parchment paper again with spray.
  2. Preheat oven to 400F.
  3. Combine the eggs, milk, melted butter, ground red pepper, and salt in electric mixer with paddle attachment and mix.
  4. Add flour last and beat on medium speed until well blended (there may be a few small lumps).
  5. Pour into prepared pan and bake 18-20 minutes, or until set and slightly puffed and golden at the edges.
  6. Remove egg mixture from oven and sprinkle generously with feta, fresh spinach leaves, and chopped fresh tomatoes. S
  7. Season with salt and pepper as desired.
  8. Beginning with the short end, carefully roll up the omelet (it will be hot!).
  9. Cut into 1 inch slices with a sharp knife and serve garnished with a few fresh spinach leaves tucked under each slice (2 slices per person).
  10. This tasty entree makes a beautiful presentation that holds well.
About this recipe:

Rolled Omelet with Feta, Baby Spinach, & Tomatoes