#17 Spinach Omelet Brunch Roll

Every year my sister and I make brunch for our mom for Mother's Day. Last year, Mother's Day convienently fell the day after I moved, so I didn't end up contributing anything (except for my sage advice on my sister's cooking - it's not terrible, she is an excellent cook {mainly because she had an excellent teacher - self high five!} she just doubts herself most times.) because she thought I wouldn't have my kitchen all settled from moving.

Fast forward a year, and wouldn't you know - Mother's Day fell the day after me moving again! Well, now she had learned her lesson, that I am a maniac and have my apartment all set up the first day of moving. So I give you the Spinach Omelet Brunch Roll...

Ingredients:
2 cups egg substitute
4 eggs
1/2 tespoon salt
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped red onion
1 teaspoon Italian seasoning
5 turkey bacon strips, diced and cooked, divided
1 pound sliced fresh mushrooms
2 teaspoons canola oil
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

My adjustments: I used 2 cups + 1 cup (to equal 4 eggs) of egg substitute (aka Egg Beaters). Rather than using frozen spinach, I used fresh and chopped it. 

Directions:
-Line a 15-in x 10-in x 1-in baking pan with parchment paper, coat paper with cooking spray and set aside. We cooked at my mom's and she did not have this size pan, so I ended up making a casserole rather than a roll. In a large bowl, whisk the egg substitute, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.

-Pour into prepared pan. Bake at 375 for 15-20 minutes or until set. Using a shallower pan, mine took more like 30-45 minutes to set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels, blot to remove excess moisture. Keep warm. I did add the mushrooms directly to the casserole. 

-Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.

This is what it should look like... mine was more casserole or quiche like.

And the pinspiration goes to... http://www.tasteofhome.com/Recipes/Spinach-Omelet-Brunch-Roll

Th