Rolled Spinach Omelet

This omelet perfectly exemplifies what everyday but special can look like because the ingredients are simple (frozen spinach, cheddar, eggs, milk), the process is quick (hand-whisked, bakes in under 15 minutes), but the presentation is gorgeous enough for the fanciest holiday brunch spread.

• 1 cup (225 grams) milk, any variety
• 1/3 cup (45 grams) all-purpose flour or 1/4 cup (35 grams) cornstarch (gluten-free option)
• 8 large eggs
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1 package (10-ounce or 283-gram) frozen chopped spinach, thawed and squeezed of excess liquid
• 3 scallions, minced (white and green parts)
• 1 cup (4 ounces or 115 grams) coarsely grated white cheddar
• Arugula or another salad green, halved cherry tomatoes, and minced chives to serve (optional)