| | Directions | | Heat oven to 350°. Line jelly roll pan, 15.5 x 10.5 x 1 inch with aluminum foil. Generously grease foil. Beat flour, milk, margarine, salt and eggs until well blended; pour into pan. Sprinkle with ham and onion. Bake until eggs are set, 15 to 18 minutes. Immediately sprinkle with cheese and spinach; roll up, beginning at narrow end and using foil to lift and roll omelet. Arrange additional spinach leaves on serving plate, if desired. Cut omelet into about 1/2" slices. 6 Servings. Calories 300 per serving; Protein 19 g; Carb. 13 g; Fat 19 g |
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| Ingredients | | - |  | 1/2 cup all-purpose flour |
| - | | 1 cup milk |
| - | | 2 tablespoons margarine or butter, melted |
| - | | 1/2 teaspoon Salt |
| - | | 4 eggs |
| - | | 1 cup coarsely chopped fully cooked smoked ham (or 8 slices crumbled bacon or 8 ounce fully cooked sausage links, cut up) |
| - | | 1 onion, chopped (small) |
| - | | 6 ounces shredded Gruyere or Swiss cheese |
| - | | 1 cup chopped fresh spinach |
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