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Spinach and Artichoke Omelet Wheels

['Nonstick cooking spray', '1/4 cup all-purpose flour', '1/2 cup whole milk', '1/2 cup heavy cream', '8 large eggs', '2 tablespoons unsalted butter, melted', '1 tablespoon whole-grain mustard', '1 scant teaspoon soy sauce or tamari', '1 scant teaspoon freshly cracked black pepper', '1 box frozen spinach, thawed and squeezed of excess water', '1 (15-ounce) can artichoke hearts, drained and chopped', '2 cups grated Monterey Jack cheese', '2 tablespoons chopped chives', 'for garnish']

Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!

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