Rolled Ham and Swiss Omelet turned out to be a fun and pretty fool proof way to make an omelet. The base egg mixture is whisked together and then poured into a 10x15" pan and sprinkled with chopped ham. So instead of messing with a pan on the stove, this gets baked in the oven until a little puffy and just set in the center. As soon as it is ready, you remove it from the oven and sprinkle some nutty swiss cheese and chopped fresh spinach over the top. Then you roll up starting at the wide end and because you lined the pan with foil, you can use that to help form the log. The warmth from the eggs melts the cheese which helps hold the long cylinder shape. Using a serrated knife, we were able to cleanly slice pieces without squishing all the insides out and they held together just fine while moving from the board to the plates. The texture of the eggs were a little more creamy with this method and the fresh spinach added a brilliant green color against the white cheese and golden eggs.