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Baked Omelet Roll Recipe
Baked Omelet Roll Recipe photo by Taste of Home

Baked Omelet Roll Recipe

Read Reviews (9)
4.7 9
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 eggs
  • 1 cup milk
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Omelet Roll in Taste of Home December/January 1999, p13

Nutritional Facts

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.

Enjoy this recipe with a sparkling wine.

Reviews for Baked Omelet Roll(9)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 22, 2013

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

MY REVIEW
Reviewed Jun. 10, 2012

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

MY REVIEW
Reviewed Mar. 9, 2012

This recipe calls for to much flour!

MY REVIEW
Reviewed Jul. 31, 2011

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

MY REVIEW
Reviewed Jan. 1, 2011

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.

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