Spinach and Artichoke Omelette Wheels by @JoytheBaker

Elegantly rolled up into a wheel, these cheesy baked eggs with veggies are perfect for brunch ... or whenever.


  • Nonstick cooking spray
  • 1/4 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 8 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon whole-grain mustard
  • 1 scant teaspoon soy sauce or tamari
  • 1 scant teaspoon freshly cracked black pepper
  • 1 box frozen spinach, thawed and squeezed of excess water
  • 1 (15 ounces) can artichoke hearts, drained and chopped
  • 2 cups grated Monterey Jack cheese, divided
  • 2 tablespoons chopped chives, for garnish


  1. Place a rack in the center of the oven and preheat to 350°F. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, and line it with parchment paper with an overhang of a few inches on both sides. Lightly spray the parchment paper.
  2. Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
  3. In a medium bowl, whisk together the eggs, butter, mustard, soy sauce and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
  4. Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
  5. Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!