This wonderful omelet goes perfect for a Sunday brunch, with it’s family-style appearance that is also very pretty and easy to serve. On the other hand, it’s so easy to make and you can re-heat the leftovers that it’s great for a weekday meal as well. I had planned this for a special occasion, but after seeing my two year old daughter devour it, I know I’ll be making this more often! The original recipe called for two packages of spinach, but one 9-oz package is plenty. I also decided to use a mild, white cheddar so it didn’t overpower the light flavor of the eggs and spinach.
Spinach and Cheddar Rolled Omelet
- olive oil, for pan
- 1 cup milk
- 1/3 cup all-purpose flour
- 8 large eggs
- 1 Tbsp Dijon mustard
- coarse salt and ground pepper
- 1 package frozen spinach, thawed and squeeze dry
- 1 1/2 cups shredded cheddar, 6 ounces (I used a mild, white cheddar)
Preheat oven to 350 F. Brush a 10 by 15 inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
In a bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt, and 1/4 tsp pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment and roll up the omelet tightly, peeling back parchment as you go. Slice and serve.
Source: Everyday Food, April 2009