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1
Preheat the oven to 300.
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2
Line a 12-by-17-inch rimmed baking sheet with parchment paper and spray with vegetable oil cooking spray.
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3
In a saucepan, melt 7 tablespoons of the butter.
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4
Add the all-purpose flour and cook over moderately high heat, whisking, until lightly browned, 2 minutes.
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5
Whisking constantly, add the semolina and cook for 1 minute.
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6
Off the heat, gradually whisk in the milk and cream.
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7
Cook over moderately high heat, stirring constantly, until thickened, 5 minutes.
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8
Transfer 1 cup of the hot mixture to a large bowl and whisk in the egg yolks.
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9
Whisk in the remaining hot mixture, then whisk in the Parmesan and cayenne and season with salt and pepper.
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10
In another large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy.
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11
Increase the speed to high and beat until soft peaks form.
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12
Beat one-fourth of the whites into the yolk mixture, then fold in the remaining whites until no streaks remain.
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13
Spread the batter in the baking sheet and smooth the surface.
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14
Bake for 30 minutes, or until the omelet is risen and puffed and small cracks appear on the surface.
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15
Let the omelet cool in the pan.
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16
Meanwhile, heat a large skillet.
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17
Add the spinach in large handfuls and cook over high heat until wilted, allowing each batch to wilt slightly before adding the next.
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18
Transfer to a strainer and press out as much liquid as possible.
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19
Coarsely chop the spinach.
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20
Wipe out the skillet and melt the remaining 1 tablespoon of butter.
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21
Add the garlic and cook over moderate heat, stirring, until softened.
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22
Add the spinach, season with salt and pepper and cook, stirring, for 1 minute.
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23
Cover the omelet with a sheet of wax paper and a clean kitchen towel.
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24
Place a cookie sheet over the omelet and invert it onto a work surface with the long side facing you.
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25
Remove the rimmed baking sheet and carefully peel off the parchment paper.
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26
Arrange the spinach along the bottom edge of the omelet in a 3-inch strip.
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27
Dollop the goat cheese over the spinach.
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28
Using the kitchen towel as a guide, roll the omelet up like a jelly roll, peeling back the wax paper as you go.
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29
Carefully roll the omelet onto a long platter.
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30
Using a large spatula, tuck any omelet under that may have unrolled.
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31
Cut into slices and serve.
