Omelette Roll: An easy way to spruce up breakfast
Have you seen how they do an omelette roll at IHOP? I haven’t had one in ages, but I distinctly remember the first time I got one. It’s gargantuan. And beautifully spiraled. And tasty. So naturally, I had to try my hand at making an omelette roll, too.
Now this is different from the IHOP’s version. First, it doesn’t use a splash of pancake batter like they so famously advertise on their menu. Secondly, it’s not huge. I don’t know how many eggs they use in those things, but it must be a lot. Or else they use more than a “splash” of pancake batter.
But even though it’s not quite IHOP material, it is quite tasty, and while the finished product looks difficult, it’s actually a very easy recipe to execute.
First, you need your cast of players:
and most importantly, parchment paper.
Without the parchment paper, this whole thing fails miserably. You can try using a Silpat, but I personally need the thin flexibility of the paper, plus it does not stay hot for too long, so you can handle it quickly.
So first, you dice up an onion. You want it diced so that each person can get some of that caramelized onion goodness. Saute it up in some butter. You can do it quick on medium high heat for a fake, but still tasty, caramelization, or you can do it on low for longer if you’ve got the time and the initiative to do so. Salt and pepper it.
While that’s cooking up, rinse a few handfuls of spinach and rough chop it, again, so everyone can get a bite.
Once your onions are browned and soft, put the spinach in and turn off the heat. A good friend, and good cook, told me this trick. The residual heat will cook the spinach without overdoing it. Plus, it’s going into the oven later, so don’t scorch it. Add a touch of salt and pepper. Gotta season every layer. (That’s what the chefs on tv say anyways!)
Since the onions take more time than prepping the spinach, you’ll also have time to prep the pan. Use any size sheet pan you like. I used an 11 by 17 inch pan.
Cover it with parchment paper, creasing the sides as best as you can, but know that the heaviness of the egg will help in the end.
When your veggies are done, spread them as evenly as you can over the parchment paper lined pan.
Then mix up some eggs (I did 10) with some salt and pepper and pour over the veggies.
Then pop it in a 425 degree F oven for about 7 minutes. It won’t take long for these eggs to cook, so check after 5 just to be sure.
When the omelette is done, grate some cheese over the top. I used cheddar, but any cheese would be delicious.
Then comes the rolling part of this omelette roll.
With your fingers at one of the short sides, start rolling the first part of the egg over itself. Once you’ve got it started, you can use the parchment paper to lift the omelette into the roll. It was really hard to take a picture of yourself doing this, fyi. You may be skeptical, but it works.
When you’ve got it all the way rolled, use the parchment paper to pick it up to put it on a nice plate. And then grate a little more cheese on top. And maybe a sprig of parsley or chive if you have it.
Serve it in slices as thin or as thick as you’d like.
Marvel in your ability to make a really cool, but really healthy breakfast. You go, you.
And now for the specifics, check it out: