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Baked Omelet Roll Recipe

Baked Omelet Roll Recipe

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. YIELD:6 servings


  • 6 large 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
  • Thinly sliced green onions, optional


  • 1. Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-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. If desired, sprinkle with green onions. Yield: 6 servings.

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.

Reviews for Baked Omelet Roll

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Reviewed Dec. 19, 2015

"Yummy and super easy! :)"

Reviewed Aug. 10, 2014

"My husband and I really enjoy this recipe! It's so easy to prepare, looks very elegant, and tastes great. Today I added pesto, sun-dried tomatoes, roasted red peppers, black olives and used mozzarella cheese...YUM! The possibilities for additional ingredients are endless and I've got several more ideas I'd like to try!"

Reviewed Jul. 29, 2014

"I prepared this omelet today and declare it a winner. It was delicious. I can see all kinds of possibilities by adding other ingredients such as ham, crumbled bacon, peppers, salsa, etc. Super easy, it goes together in no time. This would be a great dish for company. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

Reviewed May. 1, 2014

"Jack & I both like this. (Jack with "Red Dip")"

Reviewed Jan. 22, 2013

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

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."

Reviewed Mar. 9, 2012

"This recipe calls for to much flour!"

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."

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."

Reviewed Oct. 16, 2010

"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 May. 19, 2010

"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 May. 2, 2010

"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 Apr. 20, 2010

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

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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.