Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Preheat oven to 350ºF. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch paper overhang on the two shorter sides. Spray parchment with oil.

Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.

Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.

Remove pan from oven and set on a rack. Let omelette rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper as you fold, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.