Cheesy Leek and Lentil Rolled Omelet with Artichokes

Directions

1. 1
   Place a rack in the centre of the oven and preheat to 350F. Coat a 10 x 15-inch jelly roll pan with nonstick cooking spray. (Ive also used a 12x17 pan and that works too). Line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
2. 2
   Heat a medium sauce pan over medium heat and add 1 tablespoon of butter. Thinly slice the white and light green parts of the leek and add them to the pan. Reserve the dark green leek for a vegetable stock or discard. Saut the leek, stirring frequently, for 7-8 minutes.
3. 3
   Remove from heat and stir in the chopped artichokes and cooked lentils.
4. 4
   Place the flour in a small bowl and slowly pour the milk over the flour.
5. 5
   Whisk until smooth.
6. 6
   Add the cream and whisk until smooth.In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper.
7. 7
   Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles.
8. 8
   Pour the mixture into the prepared pan and distribute the leek, artichoke and lentil mixture over the top.
9. 9
   Sprinkle evenly with 1/2 cup of the cheese and 1 tablespoon of parsley.
10. 10
    Bake for about 12 minutes, until the edges are set and the centre is beginning to set.
11. 11
    Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 5 minutes, until the cheese is just melted.
12. 12
    Remove the pan from the oven and let cool for 5 minutes.Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder.
13. 13
    Let the omelet cool for another 5 minutes to set and hold its shape, then sprinkle with the remaining 1/2 cup cheese and the parsley.
14. 14
    Transfer to a serving platter, then slice and serve warm.