This creamy, healthy and tasty dish is perfect for a lazy Sunday brunch. Packed with protein and vitamins, this stuffed rolled omelette is ideal for the whole family!


  • 200 ml milk
  • 90g plain flour
  • 8 eggs
  • Salt & pepper
  • 200g bag of fresh, prewashed baby spinach (or 250g frozen spinach, defrosted and squeezed dry)
  • 1 tablespoon of Dijon mustard
  • 100g grated mature cheddar
  • 75g Crème fraîche
  • 100g Smoked salmon


  1. Preheat the oven to 180c/gas mark 4 and line a 26cm x 38cm/10”x 15 baking tin with non-stick baking parchment allowing a little extra around the edges to help when rolling up.
  2. In a bowl or large jug, whisk together the milk and flour.
  3. Add the eggs, mustard and ½ teaspoon each of salt and pepper and set aside.
  4. Pierce the bag of spinach and microwave for 60 seconds on high. When cool, squeeze out as much moisture as possible and chop roughly.
  5. Add the spinach to the large bowl/jug and pour into the tin (Do this beside the oven to avoid spillages!).
  6. Scatter over the cheese and bake for 15-20mminutes until the omelette is set.
  7. Remove from the oven and allow to cool completely.
  8. Spread the crème fraîche over the omlette and top with smoked salmon.
  9. Beginning at the wider end and lifting the edge of the parchment, roll up the omelette. Transfer to a plate and serve immediately.


This dish can be made ahead and makes a great brunch dish. Any leftovers can be put in a crusty roll with some salad for lunch.

Eggstra tip: If you like an eggstra cheesy flavour replace the 100g mature cheddar with 50g grated mature cheddar and 50g grated parmesan.

*Recipe courtesy of Golden Irish Eggs