Baked Omelet Roll

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I have to make two of these to feed the nine of us.

This recipe is for one, which feeds 5-6 people, but the picture shows two.


BAKED OMELET ROLL 

serves 6


6 eggs

1 C. milk

1/2 C. flour

1/2 tsp. salt

1/4 tsp. pepper

1 C. shredded cheddar

(optional: make a filling of sautéed vegetables)


In blender mix eggs, milk, flour, salt and pepper. (You can add any herbs you like if you want to.) Pour into greased 9X13 pan. Bake at 450° until set, about 15-20 min. Sprinkle with cheese and filling.

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Carefully loosen edges of omelet from pan. Starting at short edge of pan, carefully roll up. Place seam side down on serving plate and cut into 6 pieces. 

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My favorite filling:

one sliced onion

 1 lb. sliced fresh mushrooms

large handful of fresh spinach


Sauté onion in coconut oil until it begins to turn brown, then add mushrooms. When mushrooms are cooked add spinach and stir until wilted. Makes enough for two omelets.

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One of my favorite helpers.


© Being Fruitful, 2012