Spinach and Cheese Omelette Roll-ups

Eggs are easily one of the most versatile foods to pack in a lunch box. There are hundreds of recipes to choose from and most egg recipes are quick and easy to make like these yummy Spinach and Cheese Omelette Roll-ups.

I’ve used Conestoga Farms Free Range eggs for the recipe because they’re wholesome, local eggs produced by proud Ontario farmers and their families who’s hens have access to outdoor pastures. And because eggs are full of healthy fats and protein they will keep kids fuelled throughout the day. I pack them at least once a week for school in my kids lunch boxes.
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​Ingredients:

• 2 Conestoga Farms Free Range Eggs
• 1 teaspoon water
• 1/4 cup spinach leaves, finely chopped
• 2 tablespoons shredded cheddar cheese
• salt & pepper to taste (optional)
  

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​Instructions:

Whisk eggs and water together in a medium bowl until well blended. Stir in the baby spinach and cheddar cheese. Season with salt and pepper.

Heat 1 tablespoons butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook until eggs begin to set. Flip with a spatula, and continue cooking 2-3 minutes or until eggs are fully cooked.
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• Transfer omelette to a cutting board and let cool for 2-3 minutes. 
• Then roll omelette tightly into a cylinder shape. 
• Cut into bite size pieces. 
• Pack immediately in a lunch box and store in the refrigerator until you’re ready to send it to school. I recommend sending it together with an icepack in an insulated lunch bag.

Note: Omelette roll-ups can be stored in the refrigerator for 2-3 days.
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​Conestoga Farms egg farmers are proud to work with Gray Ridge Egg Farms in the distribution of eggs to fine retailers across the province. They’re also proud members of Egg Farmers of Ontario and Egg Farmers of Canada, ensuring safe, quality egg production practices from the farm to the carton and beyond. 

Look for the Foodland Ontario logo on your carton to know that you’re supporting local Ontario egg farmers.