Monday, April 06, 2009

Rolled Omelet with Spinach and Cheddar

This is yummy! This seemed kind of scary and I thought I was going to seriously screw it up, but it worked out beautifully! I halved the recipe (no way am I using 10 eggs!!!) and still baked it on a 10x15 baking sheet and there were no problems. It's surprisingly easy to roll up, too. I am surprised by all of this. And it was very yummy, kind of like quiche filling. We had it with some frozen hash browns and everyone was happy. All 2 of us.

omelet

Rolled Omelet with Spinach and Cheddar
Joe's Blog
Adapted from Everyday Food

1 cup milk
1/3 cup all-purpose flour
6 large eggs
4 large egg whites
1 tablespoon Dijon mustard
salt and fresh ground black pepper
20 ounces frozen chopped spinach, thawed and squeezed dry
6 ounces (about 1 1/2 cups) shredded sharp white cheddar

Preheat oven to 350 degrees.

Spray a 10" x 15" rimmed baking sheet with cooking spray. Line bottom of pan with parchment, leaving a 1-inch overhang on the two short sides. Lightly coat parchment with cooking spray.

In a large bowl, whisk together milk and flour. Whisk in eggs, egg whites and mustard - season with salt and fresh ground black pepper. Pour mixture into the prepared pan - evenly scatter the spinach over to the top.

Place into the oven and bake until the edges are set, about 10 to 12 minutes. Remove from the oven and scatter the cheese over the top. Place back into the oven and bake until the cheese has melted, about 2 minutes more. Remove from the oven and set on a wire rack. Starting at one of the shorter ends, carefully lift parchment and roll up omelet, peeling back parchment as you go. Let it cool for a couple minutes before slicing to serve.

Yield: 4 servings

1 comment:

Clare said...

Lauren,
I do not know why I even get Vegetarian times when I can just look at your blog! This omelet might be on the menu this weekend!