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Baked Omelet Roll Recipe

Baked Omelet Roll Recipe photo by Taste of Home

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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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Baked Omelet Roll Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

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 375° for 20-25 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.

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Baked Omelet Roll

Baked Omelet Roll

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Reviewed on Jan. 22, 2013 by AngelPuppy

My 14 year old son, who is a very picky eater, requests this often!

Reviewed on Jun. 10, 2012 by deannasnz

I often half this and bake in a 9" pan, which works well. It's even better if you add bacon or ham.

Reviewed on Mar. 09, 2012 by matilda123

This recipe calls for to much flour!

Reviewed on Jul. 31, 2011 by LibbiPeach

I've made this one twice, and i love the ease and quickness of it. Great quick, on the go recipe.

Reviewed on Jan. 01, 2011 by Raemary

We tried this recipe from the TOH cookbook for breakfast Christmas morning. It was delicious, and very easy to make. I doubled the recipe and baked in a jelly roll pan. I then put cooked chopped onions and peppers on half, and left half plain for the picky eaters in my family.

Reviewed on Oct. 16, 2010 by HeatherHH

Every couple months, I make this as a treat for part of a breakfast-at-dinner meal. It's much more "fun" than scrambled eggs with cheese, and not very difficult to make. Everyone is always quite thrilled to see it. The only negative is that, with our family of eight, I always have to make 2 rolls!

Reviewed on May. 19, 2010 by KScales

We have reviewed this recipe and made an adjustment. It should be baked at 375 degrees (instead of 450) for 20-25 minutes.

Taste of Home Test Kitchen

Reviewed on May. 02, 2010 by Alice Leonetti

There is an error in the directions -DO NOT bake at 450 - I baked it at 350 and it was done. Otherwise, really easy and a nice change from the basic cheese omeet. Another warning, though. If you add mushrooms or chopped ham, it will break as you are rolling. Stick with just a cheese omelet.

Reviewed on Apr. 20, 2010 by DKM2

This is my go-to recipe for company brunch. Everyone loves it and I'm always asked for the recipe.