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Place a rack in the center of the oven and preheat to 350°F. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper. Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth. In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top. Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. 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. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!
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Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets