Omelet Cannelloni

Mom and Dad are slave drivers. They have been running me ragged every moment since they arrived, and I wish they would never leave. We have been having a blast cooking non stop, and this is one of the recipes we tried, which I have been meaning to try for weeks.

To make a circular omelet, take a silicone pastry brush and spread it into a circle as soon as you pour a couple of tablespoons into the hot skillet.

Here they are lined up and ready to get sprinkled with cheese and tossed in the oven. Everyone loved them, except Kevin, who just isn't a spinach fan.

I definitely haven't eaten this well since....well, since I lived with Mom and Dad.

Omelet Cannelloni

1 box frozen spinach, thawed

1/2 C cream cheese

8 T grated parmesan cheese

grated nutmeg

4 eggs

2 T water

1 T olive oil

Combine the thawed spinach with the cream cheese, 4 T parmesan cheese. Mix well and season with salt, pepper, and nutmeg.

Whisk the eggs with the water and salt and pepper to taste. Brush a nonstick skillet with olive oil and then pour in 2 T of the egg mixture and brush with a silicone pastry brush to make a small omelet. Cook for a few seconds until it is set then left it out onto a plate. Continue until you have 8 small omelets, piling them on top of each other.

Spoon a little of the spinach mixture onto the edge of one of the omelets and roll it up. Place it in a shallow dish. Fill the rest of the omelets until the spinach mixture has been used up, placing them side by side in the dish.

Sprinkle with the remaining parmesan cheese and bake in a oven preheated to 375 degrees. Bake for 25 minutes, or until bubbly and golden brown on top.