Rolled Omelette

American Breakfast Recipes

6 eggs 1 c. milk 1/2 c. flour salt and pepper to taste 1 c. grated cheese

A hearty omelette that's great for "Breakfast for Dinner" night or on the brunch table. Yield: 4-6 servings Spray a 9x13 baking pan well with nonstick spray. (If you don't spray it well enough, it's difficult to remove the omelette from the pan.) Preheat oven to 450°F. In a large bowl, beat eggs and milk well. Add salt and pepper to taste. Beat well. Add flour gradually (to prevent lumping). Pour mixture into prepared pan. Bake at 450° for 20 minutes, or until eggs are set. The omelette will puff up in the oven. Remove from oven. Sprinkle with cheese, reserving a little bit. Start on the short end and roll up like a jelly roll. Place seam side down on serving plate and sprinkle with reserved cheese. Slice spiral slices and serve.

Submitted by Gretchen Grant
Contributed on: Tuesday March 23rd, 2010 and modified on Tuesday March 23rd, 2010