Ingredients Jump to Instructions ↓

  1. Olive oil, for pan

  2. 1 cup milk

  3. 1/3 cup all-purpose flour (spooned and leveled)

  4. 8 large eggs

  5. 1 tablespoon Dijon mustard

  6. Coarse salt and ground pepper

  7. 2 packages frozen chopped spinach, thawed and squeezed dry

  8. 1 1/2 cups shredded cheddar (6 ounces)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. 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.

  2. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

  3. 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 omelet tightly, peeling back parchment as you go. Slice and serve.


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