Baked Omelet Roll Recipe

Baked Omelet Roll Recipe
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This recipe is a deliciously different way to serve an omelet. The eggs bake in the oven, so you don't have to keep a constant eye on them like omelets made in a frying pan on the stove.—Susan Hudon, Fort Wayne, Indiana

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  • 6 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 6 eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 450° for 20 minutes or until eggs are set.
  • Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.

Nutritional Analysis: 2 slices equals 204 calories, 12 g fat (6 g saturated fat), 238 mg cholesterol, 393 mg sodium, 11 g carbohydrate, trace fiber, 13 g protein.

Baked Omelet Roll published in Taste of Home December/January 1999, p13

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Baked Omelet Roll Recipe

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