Baked Omelet Roll Recipe

5 16 17
Baked Omelet Roll Recipe
Baked Omelet Roll Recipe photo by Taste of Home
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Baked Omelet Roll Recipe

Read Reviews
5 16 17
Publisher Photo
A baked omelet is a deliciously different way to serve eggs. 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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

2 slice: 204 calories, 12g fat (6g saturated fat), 238mg cholesterol, 393mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 13g protein.

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

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Reviews forBaked Omelet Roll

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Kathleen User ID: 9118471 267372
Reviewed May. 27, 2017

"I was looking for some new brunch recipes and tried this. It was so perfect and looked pretty on the plate. Everyone loved it and asked for the recipe. For a steak & eggs brunch I served this Omelet Roll with grilled flank steak and a simple fruit salad. Yum."

MY REVIEW
OhBeeOne User ID: 6442248 261085
Reviewed Feb. 9, 2017

"Tasted delicious but it stuck to my pan something terrible. I put plenty of Crisco on the bottom and sides of the pan. Normally I line a pan with foil but didn't see any body comment on it sticking. Will definitely be doing that next time."

MY REVIEW
hkarow9713 User ID: 7604678 257003
Reviewed Nov. 20, 2016

"This was outstanding. I was afraid ot wasn't going to roll that well because it puffed up quite a bit, but it flattened out & I could roll it perfectly."

MY REVIEW
germanycook User ID: 6411056 239750
Reviewed Dec. 19, 2015

"Yummy and super easy! :)"

MY REVIEW
sgronholz User ID: 1473861 48243
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!"

MY REVIEW
MarineMom_texas User ID: 31788 48239
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."

MY REVIEW
Debannd User ID: 7096743 57634
Reviewed May. 1, 2014

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

MY REVIEW
AngelPuppy User ID: 7059388 51702
Reviewed Jan. 22, 2013

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

MY REVIEW
deannasnz User ID: 6542477 18887
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
matilda123 User ID: 6569172 31160
Reviewed Mar. 9, 2012

"This recipe calls for to much flour!"

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