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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (10)

235 Ratings
  • 5 star values: 35
  • 4 star values: 40
  • 3 star values: 90
  • 2 star values: 59
  • 1 star values: 11
Rating: Unrated
05/19/2017
Can you use other than wheat flour in this recipe?
Rating: 5 stars
02/20/2014
I like this recipe! Notes: -my jellyroll pan is a quarter sheet pan, 9 x 12" -didn't oil the pan under the parchment (overlooked this step. It seemed to not matter at all) -since my pan was smaller than directed, I used 6 eggs and 7/8c milk (but all of the spinach) -used less cheese, but still a lot of cheese -replaced the flour with 1T coconut flour (to make this gluten free. 1T coconut flour was plenty)
Rating: 5 stars
09/07/2013
Love this recipe! Had great success making this. I was amazed how simply this rolled onto itself. We made two different versions and the cook time seemed to vary a good bit depending on what toppings went in (16 and 23 minutes total). I'd recommend waiting until the eggs are quite set (no wiggling when you jostle the pan), even if it means adding on some extra bake time. This will be great leftover for a hearty breakfast in a hurry!
Advertisement
Rating: Unrated
06/12/2013
I've made this dozens of times. It is an all time healthy favorite. It's delicious. I just panicked because my husband requested it and I lost the recipe. Thank goodness for this site. I will make copies and make sure I can find them. I like to make it, slice it into serving pieces, and then whenever my husband or I want one, a quick micro and it's WONDERFUL. Martha's site has so many wonderful recipes, I just love it. What a great contribution to all of us. Thank you. D. Burton
Rating: 1 stars
08/06/2012
I made this for my husband and I for Sunday brunch - what a waste of money. First, it didn't set well enough to roll properly. I don't know what went wrong there but I think it's too much spinach and cheese and not enough egg. Definitely needs more time in the oven. Second, you could taste the flour. I don't know what purpose the flour was supposed to serve. Looked awful, tasted just as bad.
Rating: Unrated
05/27/2010
The day I made this my oven stopped working--I ran to my neighbor and she baked it for me and the end result was still wonderful. There are only 2 of us and I just cut off when I needed for the next few days. This makes such a beautiful presentation, I am sure even spinach haters would love it.
Advertisement
Rating: Unrated
05/27/2010
Sounds wonderful for having guests over, I would also serve a tomato and fresh basil salad with it. You can also make the omlet with diced fresh tomatoes, feta cheese and fresh basil. Yummy!
Rating: Unrated
04/10/2009
Made it and loved it: http://marthaandme.wordpress.com/2009/04/10/omelet-fun/ If you don't like spinach you could use anything you would normally use in an omelet - mushrooms, cheese and ham, etc.
Rating: Unrated
03/24/2009
What could I substitute for the spinach? My kids don't like it.
Rating: Unrated
03/22/2009
This is great! Really Great! The only thing I will do differently next time is add one package of spinach instead of two. The possibilities here are endless, you could add anything to this I would imagine. Next time I think I'll try some tomatoes, ham and leftover hash browns.