Vegetable Omelette Rolls - alive magazine

Ingredients

• 8 large free-range eggs
• 3/4 cup (180 mL) milk or unsweetened nondairy milk
• 1/3 cup (80 mL) brown rice flour
• 2 tsp (10 mL) fresh thyme
• 1/2 tsp (2 mL) sweet smoked paprika (optional)
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1 1/2 cups (350 mL) sliced mushrooms
• 2 plum tomatoes, seeded and chopped
• 2 green onions, thinly sliced
• 1 cup (250 mL) frozen spinach, thawed
• 1/2 cup (125 mL) grated mozzarella cheese