Spinach and Artichoke Omelet Wheels

Ingredients

• •1 spray Nonstick cooking spray
• •¼ cup all-purpose flour
• •½ cup whole milk
• •½ cup heavy cream
• •8 large large eggs
• •2 tablespoons unsalted butter, melted
• •1 tablespoon whole-grain mustard
• •1 teaspoon soy sauce or tamari
• •1 teaspoon freshly cracked black pepper
• •1 box frozen spinach
• •1 can artichoke hearts
• •2 cups grated Monterey Jack cheese
• •2 tablespoons chopped chives
• •garnish

Cooking Instructions

1. 1.

   Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.

   5 min

2. 2.

   Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.

   3 min

3. 3.

   In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.

   5 min

4. 4.

   Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.

   22 min

5. 5.

   Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!

   5 min