Ingredients

• Olive oil
• 1 cup 2% milk
• 1/3 cup all-purpose flour
• 8 large eggs
• 2 Tbsp. Dijon mustard
• Kosher salt and ground pepper
• 1 package frozen chopped spinach, thawed and squeezed dry
• 1 cup finely shredded cheddar cheese

Directions

1. Preheat oven to 350º F. Brush a 10×5-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.

2. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp. kosher salt, and 1 tsp. pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

3. Bake until edges of omelet are set, 10-12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2-4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve with toast.

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