Smoked Salmon and Spinach Omelette Roll

Name: Smoked Salmon and Spinach Omelette Roll
Total time: 30 min
Cuisine: British
Ingredients: 6 eggs; 2 tbsp semi skimmed milk; 1 tbsp snipped fresh chives; 1 tsp olive oil, for the tin; 100g reduced fat cream cheese; 100g smoked salmon; 60g baby spinach; 1 lemon, cut into wedges

A soft, baked omelette spread with cream cheese, smoked salmon and spinach, then rolled and sliced.

Time30 min
LevelMedium
Costabout £1.48 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

3 servings

Ingredients

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6eggs
2 tbspsemi skimmed milk
1 tbspsnipped fresh chives
1 tspolive oilfor the tin
100 greduced fat cream cheese
100 gsmoked salmon
60 gbaby spinach
1lemoncut into wedges

Method

1
Heat the oven to 180°C (160°C fan). Line a shallow baking tin, about 23 by 33 cm, with baking paper and brush it with the oil.
2
Beat the eggs, milk and chives with plenty of black pepper. Pour into the tin.
3
Bake for 10 to 12 minutes until just set and lightly puffed.
11 min
4
Slide the omelette out on its paper onto a board. Spread with the cream cheese while it is still warm.
5
Lay over the salmon and spinach, leaving a 2 cm gap at one short end.
6
Roll up tightly from the other end, using the paper to help. Rest for 3 minutes, then slice and serve with lemon.
3 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.