Ingredients Jump to Instructions ↓

  1. Nonstick spray

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 1 cup 237ml Milk

  4. 2 tablespoons 30ml Butter - melted

  5. 1/4 teaspoon 1 1/3ml Salt - (to 1/2 tspn)

  6. 6 Eggs

  7. 1/2 tablespoon 7 1/2ml Worcestershire sauce

  8. 1 Tabasco

  9. 1 cup 146g / 5.1oz Coarsely-chopped ham - coarsely chopped

  10. 1 cup 62g / 2 1/5oz Onion - diced (small)

  11. 1 cup 146g / 5.1oz Shredded cheddar cheese

  12. 1 cup 146g / 5.1oz Chopped fresh spinach

  13. 1 Whole spinach leaves

  14. 2 Tomatoes (small)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Line a 14-inch by 10-inch by 1-inch baking pan with aluminum foil and spray with nonstick vegetable spray or wipe lightly with vegetable oil.

  2. In a mixing bowl, whisk together flour, milk, butter, salt, eggs, Worcestershire sauce and Tabasco. Pour onto the foiled pan and sprinkle with ham and onions.

  3. Bake about 10 minutes. Eggs should be barely set; shake the pan to test. Remove from oven, sprinkle with cheese and chopped spinach. Lift one of the small edges of the foil and begin to roll up the omelet very tightly, like a jelly roll, removing the foil as you go. You'll end up with a great big rolled omelet, which you can then slice into rounds about 1-inch thick.

  4. Arrange whole spinach leaves on a plate, serve slices of the omlet on the spinach and top with diced tomatoes. Serve immediately.

  5. This recipe yields ?? servings.


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