Rolled Ham & Gruyere Omelet

1/2 c. all-purpose flour

1 c. milk

2 tbs. butter or margarine, melted

1/2 tsp. salt

4 eggs

1 c. coarsely chopped fully cooked smoked ham

1/4 c. chopped onion

1 1/2 c. shredded Gruyere or Swiss cheese (6 ounces)

1 c. chopped fresh spinach

Heat oven to 350 degrees. Line jelly roll pan, 15x10x1 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 1/2-inch slices.

6 servings

Rolled Bacon & Gruyere Omelet: Substitute 8 slices bacon, crisply cooked and crumbled, for the ham.

Rolled Sausage & Gruyere Omelet: Substitute 1 package (8 oz.) fully cooked sausage links, cut up, for the ham.