Rolled Omelet w/ Spinach & Cheddar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive oil, for pan1 cup milk (1%)1/3 c. flour, spooned & leveled8 large eggs1 T. Dijon mustardcoarse sale & ground pepper2 packages frozen ch. spinach, thawed & squeezed dry1 1/2 cup shredded cheddar cheese (6 oz.)
makes 6 servings preheat oven to 350
Brush a 10x15 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, whish together milk & flour. Add eggs, mustard, a little salt & pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
Bake until edges of omelet are set - 10-12 min. Sprinkle with cheddar; bake until cheese melts, 2-4 min. Beginning at one shorter end, lift parchment and roll up omelet tightly, peeling back parchment as you go. Slice & serve. Yummy with a fresh fruit salad!
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYC53.
Brush a 10x15 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, whish together milk & flour. Add eggs, mustard, a little salt & pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
Bake until edges of omelet are set - 10-12 min. Sprinkle with cheddar; bake until cheese melts, 2-4 min. Beginning at one shorter end, lift parchment and roll up omelet tightly, peeling back parchment as you go. Slice & serve. Yummy with a fresh fruit salad!
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYC53.
Nutritional Info Amount Per Serving
- Calories: 277.3
- Total Fat: 16.7 g
- Cholesterol: 315.0 mg
- Sodium: 385.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.4 g
- Protein: 19.7 g
Member Reviews