Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spinach and cheese omelette roll-ups recipe

4 ratings

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
Vegetarian
Gluten-free

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

Each serving contains

Energy
1215kj
290kcal 16%
Fat
16g 23%
Saturates
6g 30%
Sugars
12g 14%
Salt
0.8g 21%

of the reference intake
Carbohydrate 12.4g Protein 22.6g Fibre 3.4g

Method

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