Shelly's Recipe

ROLLED OMELETTE

Category: Breakfast and Brunch

1/2 cup flour
1 cup milk
2 tbsp butter, melted
1/4 to 1/2 tsp salt
6 eggs
1/2 tbsp Worcestershire sauce
1 dash Tabasco
1 cup ham, coarsely chopped
1 small onion, diced
1 cup cheddar cheese, shredded
1 cup fresh spinach, chopped
1 bunch whole spinach leaves
2 small tomatoes, diced

Heat oven to 340. Line a cookie sheet with foil and cooking spray. In mixing bowl, whisk together first 7 ingredients. Pour onto the pan and sprinkle with ham and onions. Bake about 10 minutes. Eggs should be barely set; shake the pan to test. Remove from oven and 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. Arrange whole spinach leaves on a plate, serve slices of omelet on spinach and top with diced tomatoes. Serve immediately. Note: You end up with a big roll which is sliced into 1 inch thick rounds.