Wilted Spinach and Gorgonzola Omelet Roll Recipe

Wilted Spinach And Gorgonzola Omelet Roll Recipe

Ingredients

Serves 6

• 1 cup whole milk
• 6 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 tsps. chopped parsley
• 2 tbsps. extra-virgin olive oil
• 1 tsp minced garlic
• 12 oz. baby spinach, washed and stems removed
• 1/2 cup crumbled gorgonzola cheese

Method

1. Preheat the oven to 400 degrees F
2. Grease a jellyroll pan (15 1/2 x 10 1/2 x 1-inch)
3. Line the pan with parchment and grease again
4. Whisk the milk, eggs, flour and butter together in a mixing bowl until well combined and frothy
5. Stir in the parsley
6. Pour the mixture into the prepared pan and bake for 18-20 minutes, until the roll is slightly puffed and just set
7. In the meantime, heat the oil in a large skillet over medium-high heat
8. Add the garlic and cook for 30 seconds
9. Add the spinach and cook for 2-3 minutes, until just wilted
10. Drain the spinach in a metal sieve and press out any excess moisture
11. Remove the roll from the oven (leave the oven on)
12. Spread the wilted spinach and gorgonzola evenly over the roll, leaving about 1/2 inch from the edges uncovered
13. Roll up the omelet without the parchment and place onto the baking sheet
14. Bake for 3-4 minutes, until the cheese is melted and the roll is just heated through
15. Slice into 6 pieces to serve

Full List of Eggs Recipes
Full List of Omelet Recipes