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Spinach Omelet RollSpinach Omelet Roll

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

February 12, 2017


Yield: 8 servings
(1/8 of roll per serving)



  • 2 cups egg substitute
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped red onion
  • 1 teaspoon Italian seasoning
  • 5 turkey bacon strips, diced and cooked, divided
  • 1 pound sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 1 cup shredded part-skim mozzarella cheese, divided



  • Line a 15x10x1 inch baking pan with parchment paper; coat paper with cooking spray and set aside.
  • In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon. Pour into prepared pan. Bake at 375° for 15-20 minutes or until set.
  • Meanwhile, in a large nonstick skillet, sauté mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
  • Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.


Nutrition information per serving

Calories: 160

Total Fat: 8g

Saturated Fat: 3g

Cholesterol: 122mg

Sodium: 505mg

Carbohydrates: 6g

Fiber: 2g

Protein: 17g


Source: Taste of Home



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, March 03, 2017