Wednesday, February 20, 2013

Spinach, Artichoke & Gorgonzola Omelet Pinwheels

I modified this recipe from one of Martha Stewart's (oh, Martha, how can I thank you for all the ideas and inspiration???).  This is a great way to jazz up the presentation of a simple omelet and it's surprisingly easy to make.

Yield:  6-8 servings

Cooking spray or olive oil, for pan
1 cup milk
1/3 cup all-purpose flour

8 large eggs
1 package frozen chopped spinach, thawed and squeezed dry

1 cup artichoke hearts, chopped
1 1/2 cups crumbled gorgonzola cheese

1 tsp garlic powder
Salt and pepper, to taste 

Preheat oven to 350.  Spray a rimmed baking sheet with cooking or olive oil.  Line the bottom of the pan with parchment paper, allowing some to hang over on the longer ends.  Spray the top of the parchment with oil as well.

In a bowl, whisk together milk and flour. Add eggs and spices and whisk to combine.  Pour into pan.  Sprinkle the spinach and chopped artichoke hearts over the eggs in an even layer. 

Bake until the omelet is set, about 10-15 minutes (mine took exactly 13!).  Remove from the oven and sprinkle with cheese.  Return to the oven for an additional minute or two to melt the cheese.

Now you're ready to roll!  Use a spatula or butter knife to loosen omelet on all sides.  Beginning on one end, lift the parchment and roll the omelet tightly, peeling back the parchment paper as you go.  It is a bit delicate so be gentle.  Once rolled, allow to set for a few minutes - the cheese will bind the roll together.  Then slice and serve while still warm.

Here is what mine looked like before I rolled it:

This is a fun recipe and can be easily modified to your own tastes... there are a million variations you could make on this.  I'm thinking chorizo and beans next!

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