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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
This recipe is:
Quick
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
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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
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.
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