1-1/4 lbs fresh baby spinach
1-1/8 cups milk
1/4 tsp ground pepper
1/2+ tsp salt
1 Tbs butter, melted
1/4 cup flour
3 Tbs butter, melted
¾ cup crumbled feta cheese
1 cup grated cheddar cheese
1 medium tomato, chopped
Preheat oven to 350°.
Blanch spinach in a bowl for 30 to 60 seconds, drain very well (press in a strainer or squeeze with your hands)
Line 12x17” cookie sheet with sides or jellyroll pan with parchment paper.
Lightly spray parchment paper with nonstick spray.
Combine eggs, milk, pepper, salt, flour, and butter with electric mixer or blender.
Pour into pan and bake about 10 minutes, until eggs are puffy with slightly brown edges.
Remove from oven and blot with paper towel to remove oil that has bubbled to the surface.
Sprinkle with cheeses, then spinach, then chopped tomatoes.
Roll omelet like a jelly roll. Omelet will be very hot so disposable gloves will help!
Return to oven for 5 minutes.
Let set for a couple of minutes, then slice into 1 inch pieces (nibble on 1/2” end pieces).
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