Wilted Spinach and Gorgonzola Omelet Roll

• 1 cup milk
• 6 extra large eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 teaspoons chopped parsley
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• 1 pound spinach, washed and stemed
• 1/4 cup crumbled gorgonzola cheese

1. Preheat oven to 400F. Grease a 15x10x1-inch jelly roll pan with shortening. Line it with parchment paper and grease again. 2. Whisk milk, eggs, flour and butter together in mixing bowl until frothy; stir in the parsley. Pour into jelly roll pan and bake 18-20 minutes until the roll is just set and slightly puffed. 3. While roll is baking heat the oil in a skillet; add garlic and cook 30 seconds; add spinach and cook 2 minutes until it's just wilted. 4. Remove roll from oven (leave oven on); spread wilted spinach evenly over roll, and sprinkle the gorgonzola over all. Roll up the omelet without the parchment and return to oven for 3-5 minutes until the cheese is just melted. Slice into 6 pieces and serve.