D squared + J squared = Anderson -

olive oil for pan

1 c. milk

1/3 c flour

8 large eggs

1 T. mustard

salt & pepper

frozen spinach, thawed and squeezed dry

1 1/2 c. shredded cheese

Preheat oven 350.  Brush jelly roll pan with olive oil then place parchment paper on top leaving a 1" overhang.  In bowl whisk milk and flour.  Add eggs, mustard, salt & pepper; whisk.  Pour into pan.  Sprinkle with spinach and other topping of choice (I used ham pieces).  Bake 10-12 minutes.  Sprinkle with cheese and bake until melted, 2-4 min.  Beginning at short end, lift parchment and roll up omelet tightly like a snail, peeling back the parchment as you go.

This is a Martha Stewart recipe.