This keto cannelloni recipe uses small, thin omelettes instead of pasta tubes. A great low carb and gluten free main dish that is simple to make and full of flavour.
Pasta is one of the things we used to eat a lot of before our low carb days and this is a great substitute. The filling here is spinach and cream cheese, but you could use fillings such as chicken, beef, other veggies…the choice is yours.
The amount of cannelloni “tubes” will depend upon the size of your eggs. My recent photographs and the video used medium sized eggs which resulted in 4 cannelloni. My first photos for this recipe as below used 4 large eggs and I got 6 cannelloni tubes as per the photo below.
This is a simple but delicious recipe that I often reach to when I want a tasty and quick dish. If you use Parmesan cheese on top you will get a slight crunch to the top which echoes the traditional pasta tubes. I have used Mozzarella cheese in place of this and the topping was more soft, yet still delicious. Hey, it’s smothered in cheese, what’s not to like!
WATCH THE VIDEO
Spinach Cannelloni - no pasta
Print Pin RateIngredients
- 2 cups (360g) Spinach cooked weight
- 125 g Cream cheese
- 3/4 cup (75g) Parmesan grated
- 1 tablespoon Olive oil
- 4 Eggs
- 1 teaspoon Nutmeg ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
Instructions
- Preheat the oven to 190C/375F degrees.
- Cook the spinach until tender (if using fresh). Mix with the cream cheese, half the Parmesan cheese and season with nutmeg, salt and pepper.
- Whisk the eggs with the water and season with salt and pepper.
- Heat the olive oil in a frying pan on a medium heat and pour in 1/4 cup of the egg mixture. This will make a small, thin omelette. Cook until firm and turn over to cook the over side. Remove and place to the side. Continue to do this until all of egg mixture is used.
- Spoon some of the spinach mixture onto an edge of an omelette and roll up. Place in a shallow gratin dish and repeat using all the omelettes.
- Sprinkle with the remaining Parmesan cheese and bake for 25 minutes.
Notes
Nutrition
13 Comments
michaela collings
March 18, 2019 at 9:01 amHi, would you times the calories by 4 or 6? to find out total recipe amount, thank you.
Angela Coleby
March 20, 2019 at 8:45 am6
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February 14, 2019 at 8:11 pm[…] Spinach Cannelloni […]
Sue
June 25, 2015 at 8:59 amI have these in the oven right now. I picked the spinach fresh out of my garden. Can’t wait!
Divalicious
June 25, 2015 at 9:24 amOooh! How nice to pick fresh spinach from your garden!
Sue
June 25, 2015 at 3:20 pmThey were awesome! Thank you!
Connie Mower
May 1, 2014 at 6:16 pmI would like to try this gluten free recipe but the measurements are in grams, not in cups or ounces. Help!
Divalicious
May 1, 2014 at 8:05 pmNever fear Connie, try about 3 cups of spinach, 1/2 cup cream cheese and 1/3 cup Parmesan and you should be good to go! (I am European and we cook with both measurement…more gadgets in our kitchens!) 😉 Enjoy!
Tammy
February 18, 2014 at 9:35 amThis is a fabulous recipe! I did add shredded chicken and the next time I will add some roasted green chili. Easy and fairly quick to make. Love it!
Divalicious
February 18, 2014 at 10:40 amGlad you enjoyed it!
Bekah
February 12, 2014 at 1:21 pmHas anyone tried this yet…. I’m wondering how hard it is the make the omelet roll ( cooking and rolling them)
Divalicious
February 12, 2014 at 1:22 pmIt’s as easy as rolling pancakes! Have a try Bekah and let me know how you got on! Thanks for popping by too!
Marcia
February 16, 2014 at 8:19 pmmake them the same as you would a crepe.