4-cheese omelette bake. Slice or shred each of the four types of cheese. Layer cheese on half the omelette, sprinkle with tarragon and salt and pepper pinches, before flipping. Place in preheated oven 325° about twelve minutes.

Clean rooms (soak in salt water a few hours or overnight). Clean and dry spinach leaves, if fresh cut into quarters). Shread cheese. Into hot olive oil over medium heat in skillet shake rooms with pinches of salt and pepper. Continue shaking about ten minutes. Add wine. While steamy, lay spinach leaves over rooms and cover. Lay cheese over one half egg mixture in pan and lay spinach leaves. Smash rooms and spread over spinach. Fold omelette. Bake at 300° about twelve minutes.