Spinach Omelet Roll
Serving Size / Yield
- Olive oil
- 1 C milk
- 1/3 C Flour
- 8 large eggs
- 1 Tbs Dijon mustard
- salt and pepper
- 2 packages frozen chopped spinach, thawed and squeezed dry
- 1 1/2 C Grated cheddar
Preheat oven to 350º. Brush baking sheet with oil, line pan bottom with parchment, and brush top of parchment with oil.
Whisk together milk and flour in bowl. Add eggs, mustard, 1 teaspoon of salt and pepper, then whisk together and pour into pan. Sprinkle spinach over top of mixture.
Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar and bake more until cheese melts or for 3 minutes.
Lift parchment, peel it away, and roll up omelet tightly. Slice and serve.