Special guest instructor Paula leads you through a menu you’ll definitely want to make for Mother’s Day! Try Paula’s Rolled Spinach Omelet filled with Oven Roasted Vegetables at home.
Try the additional two recipes in the PDF at home!
Rolled Spinach Omelet filled with Oven Roasted Vegetables
Perfect item for Mother's Day!...
Ingredients
- 1 C. milk, any variety
- 1/3 C. all-purpose flour or ¼ cup cornstarch (gluten-free option)
- 8 large eggs
- 1 1/2 tsp. kosher salt
- freshly ground black pepper
- 10 oz. frozen chopped spinach, thawed and squeezed of liquid
- 1 C. white cheddar cheese, coarsely grated
- arugula or another salad green, cherry tomatoes halved and minced chives to serve (optional)
- drizzle of olive oil
- 1 tsp. white wine vinegar
- salt and pepper
- roasted Vegetables (See recipe in PDF attached above)
Directions
Heat oven to 350°F. Line the bottom and sides of a 10-inch × 15-inch rimmed baking sheet (jellyroll size) with a larger piece of parchment, pressing it into the inner sides and corners.
In a large bowl, whisk together milk and flour until smooth. Add eggs, salt, and grinds of black pepper and whisk until the eggs are evenly mixed. Stir in spinach, breaking up any clumps. Pour into prepared pan.
Bake the omelet, rotating it once just so that it bakes in an even layer, until the edges and most of the center are set (a little runny is fine), about 10 to 12 minutes. Sprinkle the top with cheese and roasted vegetables. Then return to the oven for another 2 to 3 minutes.
Remove from the oven and slide the omelet and it’s parchment onto a large cooling rack. Grab a clean kitchen towel to use to protect your hands from the heat as you roll. Begin rolling the omelet from a shorter end, lifting the parchment to help roll the omelet tightly. I find it can help as you lift the parchment over the roll with one hand, to use the edge of a spatula to keep tucking the log under as you roll. Roll the omelet onto a serving plate.
Garnish the serving plate with greens, tomatoes, and chives, if using. (You can dress them in a bowl first with a drizzle of olive oil, teaspoon of white wine vinegar, salt and pepper, if you wish.) Serve the omelet in 1-inch slices.
Do ahead: You can make this ahead in one of two ways:
1. Mix the eggs, milk, flour, spinach, and scallions and keep in the fridge overnight. Bake right before serving.
2. Make the omelet in full and reheat it when needed. I’ve not reheated the whole omelet before, however, just 1-inch slices for breakfast in the days that follow. I microwave it for 30 seconds. The omelet keeps surprisingly well! Servings: 6 to 8.
Notes: This works with nondairy milk. If you’d like to make it gluten-free, you can use cornstarch instead of flour.
