Spinach-Cheddar Omelet Roll
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 148.6
- Total Fat: 8.8 g
- Cholesterol: 16.3 mg
- Sodium: 350.5 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.3 g
- Protein: 15.9 g
View full nutritional breakdown of Spinach-Cheddar Omelet Roll calories by ingredient
Introduction
A baked omelet filled with spinach, cheddar cheese and bacon and rolled for an elegant presentation. A baked omelet filled with spinach, cheddar cheese and bacon and rolled for an elegant presentation.Number of Servings: 6
Ingredients
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PAM® Original No-Stick Cooking Spray
1 carton (15 oz each) Egg Beaters® with Yolk
2 tablespoons fat free milk
2 green onions, chopped
1/8 teaspoon ground black pepper
2 cups baby spinach leaves, chopped
6 slices fully cooked bacon, chopped
3/4 cup Sargento® Shredded Reduced Fat Sharp or Mild Cheddar Cheese, divided (3/4 cup = 3 oz)
Directions
Nutritional guide for SP shows this having more calories then my counter. My counter shows 108 calories per serving.
Preheat oven to 325°F. Spray 13x9-inch pan with cooking spray. Line with a piece of parchment paper. Spray paper with additional cooking spray.
Combine Egg Beaters, milk, green onion and pepper in small bowl. Pour mixture into prepared pan. Cover with foil. Bake 15 to 20 minutes, or until eggs are set. Remove from oven; cool 15 minutes in pan on wire rack.
Spray medium skillet with cooking spray. Heat over medium heat. Add spinach and bacon. Cook and stir just until spinach starts to wilt, about 1 to 2 minutes.
Loosen egg mixture from sides of pan and carefully invert onto another piece of parchment paper. Carefully remove first piece of parchment paper. Sprinkle egg mixture evenly with 1/2 cup of the cheese. Place spinach mixture evenly over cheese. Starting with a short side, roll up jelly-roll fashion.
Place omelet roll, seam-side-down, in center of baking pan. Sprinkle with the remaining 1/4 cup cheese. Bake 10 minutes, or until hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMALIZZ.
Preheat oven to 325°F. Spray 13x9-inch pan with cooking spray. Line with a piece of parchment paper. Spray paper with additional cooking spray.
Combine Egg Beaters, milk, green onion and pepper in small bowl. Pour mixture into prepared pan. Cover with foil. Bake 15 to 20 minutes, or until eggs are set. Remove from oven; cool 15 minutes in pan on wire rack.
Spray medium skillet with cooking spray. Heat over medium heat. Add spinach and bacon. Cook and stir just until spinach starts to wilt, about 1 to 2 minutes.
Loosen egg mixture from sides of pan and carefully invert onto another piece of parchment paper. Carefully remove first piece of parchment paper. Sprinkle egg mixture evenly with 1/2 cup of the cheese. Place spinach mixture evenly over cheese. Starting with a short side, roll up jelly-roll fashion.
Place omelet roll, seam-side-down, in center of baking pan. Sprinkle with the remaining 1/4 cup cheese. Bake 10 minutes, or until hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMALIZZ.
