Rolled Omelet

Plain dry bread crumbs
1/4 cup butter
1/2 cup all-purpose flour
2 cups milk
4 large eggs, separated
1 cup shredded cheddar cheese
1 teaspoon worcestershire sauce
1/2 teaspoon salt
Dash red pepper sauce
12 slices bacon, cooked, crumbled
1 small onion, minced
2 cups chopped fresh spinach
1/2 cup finely chopped tomato
1/4 cup sour cream

Heat oven to 400 degrees. Grease 15 -1/2x10 -1/2x1-inch jelly-roll pan; line with wax paper and grease paper and sides of pan. Sprinkle with bread crumbs, tapping out excess. Melt butter in medium saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually stir in milk.

Bring to boil, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat and stir in egg yolks, cheese, Worcestershire, salt and pepper sauce. Beat egg whites in large bowl with electric mixer until stiff but not dry. Fold one third of the whites into cheese mixture, then fold in remaining whites. Spread evenly in prepared pan. Sprinkle with bacon and onion.

Bake 18 to 20 minutes or until puffed and golden. Invert roll onto clean kitchen towel and peel off wax paper. Arrange spinach on top, then roll up from long side, jelly-roll fashion. Cut into 12 slices. Arrange 2 slices on each of 6 plates. Top with chopped tomato and sour cream.

Serves 6.