My friend Karin made this for our Cookbook Club’s Snow Holiday.  I ate it the morning she made it, and had it again for the following three mornings…loved it!

She learned to make this from her cousin in Germany; she’d made it for an Aunt’s milestone birthday celebration. The original recipe is in German, quantities are stated in grams, and a few ingredients are mentioned in the directions but not in the ingredient list, but we’ve fixed that for you 🙂

Truthfully, both Karin and I wouldn’t have made this recipe if we hadn’t eaten the results before reading the recipe! Cream cheese and eggs never appealed to me, and neither did the thought of eating a cold omelette!

Just overlook those things, and be smarter than we would have been! This recipe is definitely a winner. Don’t hesitate to make it! Remember to plan ahead; make, assemble and roll this the night before your special occasion 🙂

Since I ate this for four days, I know it stays fresh and delicious for at least that long, but I probably wouldn’t push it much longer.

I know this is thinking a bit far ahead, but wouldn’t the green spinach, the “red” salmon, and the make-ahead-ability make this perfect for Christmas morning?  

Salmon-Spinach Breakfast Roll-up

INGREDIENTS

• Approximately 1/3 cup grated Parmesan cheese
• 4oz. fresh baby spinach, roughly chopped
• 3 green onions, sliced—you can substitute some finely diced and sauteed onion or shallots
• 6 whole eggs
• Salt and pepper to taste
• 2oz. shredded Swiss or gruyere cheese—about ½ cup
• 8oz. cream cheese with herbs, divided use, at room temperature—don’t even be tempted to try to make this with cold cream cheese 🙂
• 8oz. thinly sliced lox-style salmon
• Bagels, toast, or mixed greens, to serve
• A few teaspoons of capers, optional, for garnish

DIRECTIONS

1. Preheat oven to 375°. (200 degrees C.)
2. Line a jelly roll pan with parchment paper and lightly spray with Pam or spread with butter.
3. Sprinkle grated Parmesan cheese onto the parchment paper.
4. Beat 4oz. of the softened cream cheese and then beat in the eggs.
5. Stir in the chopped spinach, sliced green onions, Swiss or Gruyere cheese, and salt and pepper to taste. Stir well—it will probably look like you have used too much spinach, but that’s ok. The spinach will reduce significantly when cooked.
6. Pour egg mixture carefully over the Parmesan cheese onto the parchment lined jelly roll pan. Bake at  375° for 10 minutes.
7. Remove cooked eggs from oven. Let cool in the pan.
8. When cool, flip omlette over and onto a long piece of plastic wrap.  Remove parchment paper.
9.  Spread remaining softened cream cheese on top of eggs. Lay thinly sliced smoked salmon over the cream cheese, covering the entire omelette.
10. Roll egg-cheese-salmon omlette tightly in plastic wrap—you can roll from either end, making a bigger spiral to serve fewer people, or a smaller spiral to serve more people with lighter appetites—then place the roll in the refrigerator overnight—at least 8  hours.
11. Remove roll from refrigerator about an hour before serving, just to remove the chill. Slice, arrange on a platter, and sprinkle with capers, if desired, and serve!

The first day we put this on lightly toasted bagel halves, though the following days they were served on slices of sourdough toast—you can also serve these on a bed of greens as a light salad!

Thanks for stopping by my kitchen today!