Spinach and cheese omelette roll-ups recipe
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
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1215kJ 290.0kcal
- Fat
- 16g
- Saturates
- 6g
- Sugars
- 12g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 12.4gProtein 22.6gFibre 3.4g
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- 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.
- 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.
- 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
