Omelet Pinwheels With Mushroom Sherry Sauce

Preheat the oven to 350 degrees F. Evenly coat an 11- by 17-inch jellyroll pan with cooking spray. Line the pan with parchment paper and spray again.

In a medium bowl, beat egg whites until stiff, but do not let dry peaks form. In another medium bowl, beat egg yolks with salt until thick and lemon-colored. Pour yolks over whites. Sprinkle with cornstarch and thyme. Fold mixture lightly with rubber spatula until blended. Spread evenly in the prepared pan. Sprinkle evenly with the parmesan cheese.

Bake until set and lightly browned, about 12 to 15 minutes. Invert omelet onto clean towel and spread spinach filling evenly over it. Roll omelet, jelly-roll fashion, to encompass filling and form a long pinwheel. Place seam-side down on an ovenproof platter. Cover and keep warm.

When ready to serve, cut pinwheel in 2 inch slices; serve with mushroom sherry sauce.

To make the Spinach Filling: In a 10-inch skillet over medium heat, saute onion in oil until tender. Stir in chicken and spinach and heat thoroughly. Stir in chopped hard-cooked eggs and salt and pepper to taste. Keep warm until ready to spread over omelet.

To make the Mushroom Sherry Sauce: In a 10-inch skillet over medium heat, saute mushrooms in 2 tablespoons butter. Remove from pan and drain.

Melt the remaining 4 tablespoons butter in the same skillet. Whisk in flour and nutmeg. Gradually whisk in the milk. Continue to whisk over medium heat until thickened. Remove from heat. Stir in mushrooms, cheese and sherry; stir to melt cheese.

Serve with pinwheel slices.