Baked Omelet Roll

• 6 eggs
• 1 C milk (or water)
• 1/2 C flour
• 1/2 t (kosher) salt
• 1/4 t pepper
• 1 C shredded cheese (I used Edam--had it on hand)

Your options for the filling. I steamed the following in the microwave while the eggs baked:

• 2 C broccoli, finely chopped
• 1/2 Orange sweet pepper, diced
• 1 minced green onion

Process eggs, milk, flour, salt and pepper in a blender or use a handheld whisking blender (by Braun). Pour into greased 13 x 9 pan (grease with butter or I used Tuscan Herb infused olive oil by Fustini's).


Bake at 450 degrees (Fahrenheit) until mostly set. Spread shredded cheese on top and bake until well set. Spread the steamed veggies over the top. 


Now the tricky part: using a spatula or two, roll one end of the eggs all the way down to the other end--folding works well too!


I sprinkled it with Penzeys Fox Point Seasoning and had a side of clementine dusted with cinnamon.
Andy