Food & Cooking Recipes Breakfast & Brunch Recipes Family-Style Rolled Omelet with Spinach and Cheddar 3.1 (235) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 You don't have to stand over the stove and make individual omelets with this recipe. Round out the meal with bread and a simple cherry-tomato salad. Ingredients Olive oil, for pan 1 cup milk ⅓ cup all-purpose flour (spooned and leveled) 8 large eggs 1 tablespoon Dijon mustard Coarse salt and ground pepper 2 packages frozen chopped spinach, thawed and squeezed dry 1 ½ cups shredded cheddar (6 ounces) Directions Preheat oven to 350 degrees. 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 teaspoon salt, and teaspoon 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 omelet tightly, peeling back parchment as you go. Slice and serve. Print