Spinach and Cheddar Rolled Omelet

Although this recipe says to roll from the short end I like to roll from the long side, the roll is not so thick. I portion for the week and just reheat a slice in the toaster oven or microwave.

Photo by Lee C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 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)

Directions

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.

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