Recipe Method

1. Preheat the oven to 180°C and line a rimmed baking tray (30x40cm) with baking paper,vwith an extra 2cm overlapping over the shorter sides of the tray. *Chef’s Tip: Grease the baking paper to ensure the omelette won’t stick after baking.
2. Slice the mushrooms and add them to a large pan with the butter.Sauté the mushrooms over medium-high heat for 5-8 minutes. Season to taste with ¼ teaspoon each of salt and pepper and set aside.
3. Add the milk to a large bowl. Sieve the cake flour into the bowl and whisk to combine until smooth. Add in the eggs and whisk to combine.
4. Rinse and chop the spinach and stir it into the egg mixture. Season to taste with the reserved salt and pepper.
5. Pour the egg mixture into the pan and bake for 13-15 minutes or until set.
6. Crumble the feta cheese across the baked omelette and top with the cooked mushrooms. Lift the baking paper from one of the shorter ends and roll into a log towards the other shorter end, peeling back the baking paper as you go along.
7. Place the omelette roll-up on a serving platter, cutting into thick slices to serve.
8. Serve alongside roasted plum tomatoes and garnish with freshly chopped parsley.