Rolled Omelet with Feta, Baby Spinach, and Tomatoes

2012-11-17
  • Servings : 5
  • Prep Time : 20m
  • Cook Time : 18m
  • Ready In : 0m

Omelet:

6 eggs

1 cup milk

¼ cup butter, melted

4 sprinkles ground red pepper

1/4 tsp salt

½ cup flour

 

Filling:

about 1.5 cups crumbled Feta cheese

about 2-3 cups fresh spinach leaves, stems removed

about 1 cup chopped fresh tomatoes

salt and pepper, to taste

Preheat oven to 400.  Grease 10 x 15 jellyroll pan w/ spray, line with parchment paper, then grease parchment paper again with spray.

Combine the eggs, milk, melted butter, ground red pepper, and salt in electric mixer with paddle attachment and mix. Add flour last and beat on medium speed until well blended (there may be a few small lumps).  Pour into the prepared pan and bake 18-20 minutes, or until set and slightly puffed and golden at the edges.

Remove eggs from oven and sprinkle with feta, fresh spinach leaves, and chopped fresh tomatoes.  Season with salt and pepper.

Beginning with short end, carefully roll up the omelet (it will be hot!).  Cut into 1 inch slices and serve garnished with a few fresh spinach leaves tucked under each slice. Serves 5 (2 slices per person).

 

 

Recipe Type:

My husband Blayne and I, ..

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Recipe Comments

Comment (1)

  1. posted by Sue Silvernail on November 18, 2012

    Beautiful presentation, Julie, that looks fabulous!

      Reply

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