This may look complicated but it’s surprisingly easy and you get a big bang for your buck when you make it. This is a great recipe to serve when you have company. They’ll be very impressed.

If for some odd reason you don’t eat this all at once, slices microwaves very well the next day as leftovers.

Rolled Spinach Omelette
Recipe from Smitten Kitchen

1 1/4 cup milk
6 1/2 Tbsp (60 grams) all-purpose flour
10 large eggs
1 7/8 teaspoons kosher salt
Freshly ground pepper
12 oz frozen chopped spinach, thawed and squeezed of excess liquid
4 scallions, minced (both white and green parts)
1 1/4 cup (5 oz) coarsely grated gruyere cheese
Salad greens and small tomatoes as garnish (optional)

Heat oven to 350°F. Line the bottom and sides of a half sheet pan with a larger piece of parchment, pressing it into the inner sides and corners.

In a large bowl, whisk together milk and flour until smooth. Add eggs, salt, and many grinds of black pepper and whisk until smooth. Stir in the spinach, breaking up any clumps, then the scallions. Pour the mixture into the parchment-lined sheet pan.

Bake the omelet, rotating it once just so that it bakes in an even layer, until the the edges and most of the center are set (a little runny is fine), about 10 to 12 minutes. Sprinkle the top with cheese and return to the oven for another 2 to 3 minutes.

Remove from the oven and slide the omelet and its parchment onto a large cooling rack. Begin rolling the omelet from a shorter end, lifting the parchment to help roll the omelet tightly. Lift the parchment as you roll, and do your best to make a fairly tight roll. Once completely rolled, roll the omelette onto a serving plate. Garnish with greens and tomatoes, if using.

Yield: 6-8 servings