Baked omelet roll

Yield: 6 Servings

Measure Ingredient
6 Eggs
1 cup Milk
½ cup All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
1 cup (4 oz) shredded cheddar cheese

SOURCE: Taste of Home, December '98/January '99 Issue Place eggs and milk in blender. Add flour salt and pepper; cover and process until smooth. Pour into greased 13" x 9" x 2" baking dish. Bake at 450° for 20 minutes or until eggs are set. Sprinkle with cheese. Roll up omelet in pan , starting with short side. Please with seam side down on a serving platter. Cut into 1 inch slices.

Posted to JEWISH-FOOD digest by judith trachtman <Judith.Trachtman@... (Judy Trachtman)> on Dec 1, 1998, converted by MM_Buster v2.0l.

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