Baked Omelet Roll
Total TimePrep/Total Time: 30 min.
I made this for 2 of us and they changed the baking temp and time from what is shown on my recipe. I used 5 extra large eggs, etc., but used velveeta because that is what I had on hand. I also added a package of sauteed mushroom, onions, and peppers that I had leftover in the freezer from a cheesesteak dinner. It tasted great but it was so puffed up there was no way it could be rolled. Maybe the temperature of the oven would make the difference because this is so simple and easy...i will try again.
I came across this recipe while paging through some older issues of TOH. When I made it for my family, it was an immediate hit & they've been asking to have it again quite often. The addition of 1 cup of chopped ham suited my gang perfectly! A definite "keeper"!
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.
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.
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.
Yummy and super easy! :)
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!
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.
Jack & I both like this. (Jack with "Red Dip")
My 14 year old son, who is a very picky eater, requests this often!