Rolled Omelet

This past weekend was Leah's third birthday! We celebrated the event with a birthday breakfast for her friends and their parents. This was one of many great recipes we made. Thanks to Everyday Food Magazine for putting it in their issue that came out right before the party! I made this 4 times over the weekend. Plain for the kids, with spinach for the grownups and with onions, peppers & asparagus for a treat!

• Olive oil, for pan
• 1 cup milk
• 1/3 cup all-purpose flour (spooned and leveled)
• 8 large eggs
• 1 tablespoon Dijon mustard
• Coarse salt and ground pepper
• 2 packages frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups shredded cheddar (6 ounces)

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.

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.

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.