Best Spinach And Omelet Roll Recipes

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SPINACH AND OMELET ROLL



Spinach and Omelet Roll image

Categories     Egg     Leafy Green     Brunch     Marinate     Vegetarian     Lunch     Spinach     Sake     Pan-Fry     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 pieces

Number Of Ingredients 14

For marinated spinach
1 cup [dashi](/recipes/food/views/103413)
1 tablespoon mirin (sweet rice wine)
1 teaspoon soy sauce
3/4 pound tender spinach (about 1 bunch)
For egg sheet
1/2 teaspoon cornstarch
1/2 tablespoon water
2 large eggs
1 1/2 teaspoons sake
1/2 teaspoon sugar
2 teaspoons vegetable oil
Special Equipment
slatted bamboo sushi mat (optional)

Steps:

  • Marinate spinach:
  • Have ready a large bowl of ice and cold water. Stir together dashi, mirin, and soy sauce in a large shallow bowl.
  • Leaving stems attached, divide spinach into 2 piles. Stack spinach leaves and line up bottoms of stems, then tie each pile into a bundle with kitchen string 1/2 inch from ends of stems. Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water. When spinach is cool, gently squeeze excess water from bundles and transfer to dashi mixture. Marinate at room temperature, turning occasionally, 3 hours.
  • Make egg sheet:
  • Stir together cornstarch and water in a glass measure. Add eggs, sake, and sugar and beat with a fork just until blended. If mixture is frothy, let stand until foam subsides. Heat oil in a 12-inch nonstick skillet over moderate heat, swirling skillet to coat, and wipe out excess with paper towels. Pour slightly more than 1/3 cup egg mixture into skillet, swirling to cover evenly, and discard remainder. When edges of egg begin to dry, remove skillet from heat and let stand 20 seconds. Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick). Cook other side 30 seconds and invert egg sheet onto a work surface.
  • Assemble rolls:
  • When egg sheet is cool enough to handle, arrange on a sushi mat, lining up an edge of sheet with near edge of mat. (If you're not using a sushi mat, keep egg sheet on work surface.) Gently squeeze excess marinade from spinach bundles and trim stem ends to remove string. Keeping bundles intact, arrange spinach horizontally across lower third of egg sheet, with stems of 1 bundle on left and stems of the other on right. Beginning with side nearest to you, roll egg sheet up and over spinach tightly, squeezing mat around roll to tighten, and continue to roll up egg sheet. Trim ends of roll and cut crosswise into 8 pieces.

BAKED HAM-AND-SPINACH OMELET ROLL



Baked Ham-and-Spinach Omelet Roll image

Get rolling with these Bacon Ham-and-Spinach Omelet Rolls. Smoked ham, cheese, fresh spinach and PHILADELPHIA Chive & Onion Cream Cheese Spread wrapped up in in an omelet roll make up these Bacon Ham-and Spinach Omelet rolls that will be your new favorite springtime brunch dish.

Provided by My Food and Family

Categories     Spring 2020

Time 43m

Yield 12 servings

Number Of Ingredients 5

1 doz. eggs
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham, chopped
1 cup tightly packed baby spinach leaves, chopped
1 tub (7.5 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

Steps:

  • Heat oven to 400°F.
  • Line 15x10x1-inch pan with parchment, with ends of parchment extending over shortest sides of pan; spray with cooking spray.
  • Beat eggs in large bowl with whisk until blended. Stir in shredded cheese, ham and spinach.
  • Pour into prepared pan.
  • Bake 15 to 18 min. or just until center is set; cool slightly.
  • Spread omelet with cream cheese spread. Starting at one short end of omelet, roll up omelet, peeling off paper as omelet is rolled.
  • Place omelet on platter; cut into slices to serve.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

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