Spinach And Cheddar Rolled Omelet Recipe 465

SPINACH AND CHEDDAR ROLLED OMELET RECIPE - (4.6/5)

Spinach and Cheddar Rolled Omelet Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 9

Ingredients

Ingredients
olive oil, for pan
1 cup milk
1/3 cup all-purpose flour
8 large eggs
1 Tbsp Dijon mustard
coarse salt and ground pepper
1 package frozen spinach, thawed and squeeze dry
1 1/2 cups shredded cheddar, 6 ounces (I used a mild, white cheddar)

Steps:

Preheat oven to 350 F. 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 tsp salt, and 1/4 tsp 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 the omelet tightly, peeling back parchment as you go. Slice and serve.

CHEESY SPINACH OMELET SANDWICH

Cheesy Spinach Omelet Sandwich image

One large skillet is all you need to make this easy and cheesy omelet sandwich for four. Cut into quarters, then stuff into a warm baguette with sliced ham for a weeknight bistro dinner in less than 25 minutes.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 large eggs
Kosher salt and freshly ground pepper
3 scallions, thinly sliced
1 tablespoon unsalted butter
4 cups baby spinach (about 2 1/2 ounces)
1 baguette, cut crosswise into 4 pieces, each piece split open
6 to 8 slices provolone, cheddar or American cheese (about 4 ounces)
2 tablespoons mayonnaise-mustard blend
8 thin slices ham (about 4 ounces)
Radishes and olives, for serving

Steps:

Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 322 milligrams, Sodium 1410 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams

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