Copycat Recipes




Boulders' Rolled Omelette
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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Nonstick spray
1/2 cup all-purpose flour
1 cup milk
2 tablespoons butter -- melted
1/4 teaspoon salt - (to 1/2 tspn)
6 eggs
1/2 tablespoon Worcestershire sauce
1 dash Tabasco
1 cup coarsely-chopped ham -- coarsely chopped
1 small onion -- diced
1 cup shredded cheddar cheese
1 cup chopped fresh spinach
1 bunch whole spinach leaves
2 small tomatoes

Heat oven to 350 degrees. Line a 14-inch by 10-inch by 1-inch baking pan
with aluminum foil and spray with nonstick vegetable spray or wipe lightly
with vegetable oil.

In a mixing bowl, whisk together flour, milk, butter, salt, eggs,
Worcestershire sauce and Tabasco. Pour onto the foiled pan and sprinkle
with ham and onions.

Bake about 10 minutes. Eggs should be barely set; shake the pan to test.
Remove from oven, sprinkle with cheese and chopped spinach. Lift one of
the small edges of the foil and begin to roll up the omelet very tightly,
like a jelly roll, removing the foil as you go. You'll end up with a
great big rolled omelet, which you can then slice into rounds about 1-inch
thick.

Arrange whole spinach leaves on a plate, serve slices of the omlet on the
spinach and top with diced tomatoes. Serve immediately.

This recipe yields ?? servings.




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