Veggie Omelet Roll

Ingredients:
olive oil
1 c. milk
1/3 c. flour
8 jumbo eggs
1/2 Tbs. hot Dijon mustard
salt and pepper
2 green onions, chopped
1 1/2 c. shredded zucchini, squeezed dry
1 green pepper, chopped
1 1/2 c. shredded cheddar

Preheat oven to 350 degrees. Brush oil on a 11 x 14 inch rimmed baking sheet or jelly-roll pan with oil. Line the bottom with parchment paper, leaving at least 1 inch on each end. Spread the olive oil on top of the parchment paper. Beat the eggs and milk together in a mixer, then add the flour and continue to mix for two minutes. Season with salt and pepper, add the Dijon, and mix until well combined. Pour into the prepare pan. Sprinkle the vegetables evenly. Bake for 30-35 minutes or until the egg is fully cooked through. When you take the pan out while the egg is still warm, sprinkle the cheddar cheese on top. Starting at one end, roll the egg from one end to the other. Let cool slightly, and slice before serving.