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.

I know the prospect of rolled cakes strike fear in most of our hearts, but the only test I made that was even slightly cracked was overbaked, and it still looked great. I love how much it looks like a yule log, not a replacement for the best one ever (no bias here whatsoever), but a very green one I find my system crying out for between regular visits to the cookie tin, naturally. You can also make it just for you, just because you’re craving it, and if that sounds appealing to you in this frenetic season, month, time we’re in, well, I think you know what to do next.

Ingredients:

• 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)