Ingredients:

  • 6 large eggs (room temperature)
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Whole Milk or Cream
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • Pinch of Paprika (optional)
  • 1 tsp Unsalted Butter (for pan)
  • 1 Tbsp Unsalted Butter (for filling)
  • 1 small Shallot (finely minced)
  • 2 cups packed Baby Spinach
  • 1 cup diced Cooked Ham
  • 1/2 cup shredded Gruyère Cheese (or sharp Cheddar)
  • 2 Tbsp chopped Fresh Chives

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 15x10 inch jelly roll pan generously, then line completely with parchment paper, ensuring an overhang on two sides. Lightly butter the parchment.
  2. In a large bowl, combine eggs, milk/cream, salt, pepper, and paprika. Using an electric mixer, beat on high speed for 5–7 minutes until the mixture is very pale, thick, and holds soft peaks.
  3. Gently sprinkle the flour over the egg mixture. Using a rubber spatula, gently fold the flour in until just combined, taking care not to deflate the volume.
  4. Pour the batter onto the prepared pan and spread evenly. Bake for 15–18 minutes until the surface is set and springs back when touched.
  5. While the omelet bakes, place a large clean tea towel on your counter and lightly dust it with flour. As soon as the omelet comes out of the oven, immediately invert it onto the prepared tea towel and carefully peel off the parchment paper.
  6. Starting from one short end, use the tea towel to help you gently but firmly roll the hot omelet into a tight spiral. Allow it to cool completely (about 20 minutes) while rolled up.
  7. Prepare the filling: Melt 1 Tbsp butter in a skillet and sauté the shallots until translucent. Add the spinach and cook just until wilted. Remove from heat and stir in the diced ham, half the cheese, and the chives.
  8. Gently unroll the cooled omelet base onto a clean work surface. Spread the filling mixture evenly over the surface, leaving a 1-inch border clear on the furthest edge. Sprinkle the remaining cheese on top.
  9. Carefully re-roll the omelet, slightly tighter this time. Wrap snugly in plastic wrap or parchment paper and chill in the fridge for at least 30 minutes to firm up before slicing and serving.