Omelet Roll-Up

• 1 cup milk
• 1/3 cup all purpose flour
• 8 eggs (large) you may use egg substitute
• 1 TBS Dijon mustard
• salt and pepper To taste
• baby leaf spinach, washed and dried 1/2 a bag (or more to taste)
• one large log (or container) Chevre (goat cheese) or Feta
• 1/2 cup Cheddar cheese
• 1/4 tsp Paprika or Chili Powder

1. Preheat Oven to 350 degrees. 2. Brush a jelly roll pan with olive oil. Line the pan with parchment paper - make sure edges are hanging over rim of pan. Brush parchment with oil. 3. In a large mixing bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt and pepper. Whisk to combine. Pour into pan. Sprinkle with fresh spinach. 4. Bake until set, about 10-12 minutes. Sprinkle with cheese; bake until cheese has melted, 2-4 minutes. 5. Pull omelet out of oven. Carefully, beginning at shorter end, lift parchment and roll up omelet tightly, peeling back parchment as you go. You can directly roll onto a serving platter. 6. Sprinkle 1/2 cup cheddar cheese on top. Sprinkle paprika or chili powder on top. Loosely cover with foil for a couple of minutes to allow cheese to melt. 7 Slice and serve. NOTE: if you like your eggs to have a little kick, serve with Tabasco sauce on the side or add a couple of shakes of red pepper flakes to the egg mixture.