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Boulders' Rolled Omelette

Type: Eggs
Courses: Main Course

Recipe Ingredients

  Nonstick spray
1/2 cup 31g / 1.1ozAll-purpose flour
1 cup 237mlMilk
2 tablespoons 30mlButter - melted
1/4 teaspoon 1.3mlSalt - (to 1/2 tspn)
6   Eggs
1/2 tablespoon 7.5mlWorcestershire sauce
1   Tabasco
1 cup 146g / 5.1ozCoarsely-chopped ham - coarsely chopped
1 cup 62g / 2.2ozOnion - diced (small)
1 cup 146g / 5.1ozShredded cheddar cheese
1 cup 146g / 5.1ozChopped fresh spinach
1   Whole spinach leaves
2   Tomatoes (small)

Recipe Instructions

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.

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.

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.

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

This recipe yields ?? servings.

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