Friday, November 27, 2009

Oven Baked Omelet Roll

This great Omelet Breakfast has graced our table twice this week. The toppings are limitless. I am going to do a spanish omelet version next. Try this you won't be disapointed.Credit for this great recipe goes to Lynn at Lynn's Kitchen Adventure

Oven Omelet Roll

(printable version)
• 1 cup milk
• 1/4 cup cornstarch or flour
• 10 large eggs
• 1 tablespoon Dijon mustard (I used ground mustard powder)
• salt and ground pepper
• 3/4 cup cooked ham, sausage, or bacon
• 1 1/2 cups shredded cheddar
Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and pepper to taste...; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.(you could add any additional toppings at this point if desired)
Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
Beginning at one shorter end, lift parchment, and roll up omelet tightly peeling back parchment as you go. peeling back parchment as you go.


Anonymous said...

Wow! This recipe looks easy and delicious. Let me ask you, what does the cornstarch or flour add to the eggs? It sounds like an awful lot of cornstarch.

I think I might have to try this recipe. My kids would probably love it.

Thanks for sharing.

anissa ferguson said...

The cornstarch/flour helps hold the shape of the omelet so it rolls etc. I was concerned at first also. I actually prefer the cornstarch over the flour. Hope this helps.