The best omelet breakfast on a baking sheet

Ingredients:

• 12 large eggs, beaten
• 2 cups heavy cream
• 340 g of grated whole-milk mozzarella or other cheese, such as cheddar, Monterey Jack, or feta
• 2 tablespoons unsalted butter, melted
• 1 teaspoon coarse salt
• 2 cups tightly packed baby spinach
• 30 g thin slices of prosciutto
• 1 can (280 g) of canned roasted peppers

Preparation:

1. Position the oven rack in the middle position and preheat to 350°F (175°C). Line a 14 x 18-inch baking sheet with parchment paper, leaving a 2-inch overhang on the short sides. Brush with melted butter.
2. In a large bowl, combine the eggs, cream, cheese, and salt. Pour onto the prepared baking sheet and bake until the eggs are puffed around the edges and just set, 20-25 minutes.
3. Mentally divide the omelet into three lengthwise halves. Top one half with a layer of spinach, another with slices of prosciutto, and the last with peppers; leave a little space between the toppings. Cover with foil and let sit for 10 minutes to allow the spinach to wilt and the toppings to warm through.
4. Remove the foil and, gently pulling the parchment overhangs, transfer the omelet to a cutting board. Starting at one short end, lift the parchment upward and use it to roll the omelet into a tight roll, pulling the parchment back to prevent it from getting caught in the roll. Using a large, sharp knife, slice the omelet and arrange on a serving platter.