6 slices bacon, chopped

1 onion, finely chopped

2 bags 171 g fresh spinach, coarsely chopped

1 clove garlic, finely chopped

Salt and pepper

1/3 cup (75 ml) butter

1/3 cup (75 ml) flour

1 cup (250 ml) milk

1 1/2 cups (375 ml) cheddar cheese, grated

5 eggs, separated

Nutmeg to taste

Preheat the oven to 190 °C (375 °F).

Line a 33 x 23-cm (13 x 9-inch) baking Pyrex dish with parchment paper and butter.

In a saucepan, brown the bacon. Remove some fat, if necessary.

Add the onion and cook until tender. Add the spinach and garlic. Cook until the spinach has wilted. Season with salt and pepper. Set aside in a bowl.

Clean the saucepan and melt the butter. Add the flour and cook for 1 minute while stirring. Add the milk and stir until it thickens.

Add 250 ml (1 cup) of cheddar cheese and blend well. Remove from the heat and add the egg yolks. Season with salt, pepper and nutmeg.

In a bowl, beat the egg whites until soft peaks form. Fold into the béchamel sauce. Spread this mixture in the baking dish. Smooth the top with a spatula.

Bake at the bottom of the oven for about 15 minutes.

Right out of the oven, flip the omelet on a clean cloth and remove the parchment paper. Spread the remaining cheese and the well-drained spinach on the omelet.

Roll firmly to get a 23-cm (9-inch) long roll. Wrap in foil and reheat in the oven for 10 to 15 minutes. Slice to serve.

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