Martha has a recipe for a rolled omelet in the April issue of Everyday Food. It looked like a fun little thing to whip up, so I gave it a try. You start by mixing milk and flour, which I would not have thought to put in an omelet. Then you add your eggs and salt and pepper. Pour the omelet into your pan (I cut this recipe in half and used a small baking sheet meant for the toaster oven) and sprinkle on the spinach.

This bakes for about 10 minutes, then you sprinkle cheese on and let it melt. When you take it out of the oven, you’re supposed to roll it. I found this to be a bit hard to do since it was so darn hot! I did finally get it rolled and it really looked pretty cute. My slices looked good too and let me tell you, this really tasted terrific! I love spinach and cheese (as you well know if you’ve been following along with me) so this was a great combo in my book. I even ate it heated up from the microwave the next day and it was just as good. I have to say I was pretty surprised by this dish. It was light and fluffy and baked to perfection. And the fact that you can make it ahead and heat it up again makes it a great thing for a holiday brunch.