Name: Omelet Roll-Up
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup milk; 1/3 cup all purpose flour; 8 eggs (large you may use egg substitute); 1 TBS Dijon mustard; salt and pepper To taste; baby leaf spinach (washed and dried 1/2 a bag (or more to taste)); one large log (or container Chevre (goat cheese) or Feta); 1/2 cup Cheddar cheese; 1/4 tsp Paprika or Chili Powder

Omelet Roll-Up

This is a quick and easy brunch menu item and a beautiful presentation. Have fun with the ingredients and adjust to your taste preferences.

Omelet Roll-Up

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

1 cup milk
1/3 cup all purpose flour
8 eggs large you may use egg substitute
1 TBS Dijon mustard
salt and pepper To taste
baby leaf spinach washed and dried 1/2 a bag (or more to taste)
one large log or container Chevre (goat cheese) or Feta
1/2 cup Cheddar cheese
1/4 tsp Paprika or Chili Powder

Instructions

Preheat Oven to 350 degrees. 2. Brush a jelly roll pan with olive oil. Line the pan with parchment paper – make sure edges are hanging over rim of pan. Brush parchment with oil. 3. In a large mixing bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt and pepper. Whisk to combine. Pour into pan. Sprinkle with fresh spinach. 4. Bake until set, about 10-12 minutes. Sprinkle with cheese; bake until cheese has melted, 2-4 minutes. 5. Pull omelet out of oven. Carefully, beginning at shorter end, lift parchment and roll up omelet tightly, peeling back parchment as you go. You can directly roll onto a serving platter. 6. Sprinkle 1/2 cup cheddar cheese on top. Sprinkle paprika or chili powder on top. Loosely cover with foil for a couple of minutes to allow cheese to melt. 7 Slice and serve.
NOTE: if you like your eggs to have a little kick, serve with Tabasco sauce on the side or add a couple of shakes of red pepper flakes to the egg mixture.