Boulders' Rolled Omelette

Recipe Ingredients

		Nonstick spray
1/2 cup	31g / 1.1oz	All-purpose flour
1 cup	237ml	Milk
2 tablespoons	30ml	Butter - melted
1/4 teaspoon	1.3ml	Salt - (to 1/2 tspn)
6		Eggs
1/2 tablespoon	7.5ml	Worcestershire sauce
1		Tabasco
1 cup	146g / 5.1oz	Coarsely-chopped ham - coarsely chopped
1 cup	62g / 2.2oz	Onion - diced (small)
1 cup	146g / 5.1oz	Shredded cheddar cheese
1 cup	146g / 5.1oz	Chopped 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.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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