Non-stick spray (olive oil or buttery) …………………............….1 cup milk
1/3 cup all-purpose flour…............………………………………… 8 large eggs
1 TB Dijon or spicy mustard………………………………...............1-2 tsp. Kosher salt
1/2 tsp. ground pepper…….............………………………………...1/2 tsp. dried basil
1 10-oz. package frozen spinach, thawed and squeeze dry ** see note below
1-1/2 cups shredded mozzarella or Italian blend cheese
4-5 slices of bacon, cooked and crumbled (I like thick slices)
Pasta sauce (optional)
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Preheat oven to 350. Spray 10x15” rimmed baking sheet or jelly-roll pan with non-stick spray. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Lightly spray the parchment.
In a bowl, whisk together milk and flour. Add eggs, mustard, basil, salt, and pepper; whisk to combine. Stir in the crumbled bacon. Pour into pan. Sprinkle spinach over the top in an even layer.
Bake until edges of omelet are set (about 8-12 minutes). Sprinkle with cheese; bake until cheese has melted, (about 2-4 minutes). Remove pan from oven … Beginning at one shorter end, lift parchment and roll up the omelet tightly, peeling back parchment as you go. (If you want thinner slices, you can roll it up lengthwise). Slice and serve. If desired, you can warm up some pasta sauce to serve on the side (or drizzle over the top of the omelet log).
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NOTE: You can also use about 2-3 handfuls of FRESH SPINACH instead. ** In the photo, I used some leftover Greek Spinach Lemon Rice, and supplemented that with fresh spinach leaves.