Baked Omelet Roll

Baked Omelet Roll


"This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us."

Ingredients 25 m {{adjustedServings}} servings 206 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
  3. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
  4. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
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Reviews 244

  1. 300 Ratings


Excellent receipe. I failed miserably with the thicker glass pan, even with non-stick spray. I tried again with a 10x15 jelly roll pan, and the results were fantastic. Rolled so much easier! I submitted the photo for this recipe, so you can see how nice it rolled up. I'd highly recommend adding whatever typical omelette ingredients you prefer (ham, green peppers, etc). The taste may be a little plain without any -- just like a normal omelette would. I also used sharp cheddar to bring out the cheese taste as well. Makes for a very nice presentation, especially compared to how simple it is to arrange. After rolling, sprinkle a little extra cheese and parsley flakes on the top, and it will look very nice.


Wow! I did a test run of this recipe this morning and I thought it was great. Tomorrow for company I will add extra goodies like sauteed mushroom and onions or diced tomato and avocado, but today I made the recipe as written but used colby jack cheese instead of cheddar. I lowered the oven to 425 and cooked it for 10 minutes. It probably could have cooked for only 8 and been done. I sprayed a glass 9x13 baking dish generously with Pam and it rolled beautifully, cut like a dream, and had an overall unique and neat presentation. My only complaint is that my three year old who eats ANYTHING wasn't so thrilled with this. That said, I really just want to make it for company. It is an interesting crossover between a crepe and eggs. For those who reduce the flour, I think it will lose some of the "crepeness" of it and I could see where it would just taste like eggs and cheese at that point. It is mildly flavored so add spices and fillings to your liking.


This is delicious. Twenty minutes is too long to cook however. I replaced the milk with half water, half milk. (fluffier and lighter) I added mushrooms, onions, greenpepper and broccoli. I think I used about 1/2 the flour too. I cooked it for 10 minutes and took it out and put on the cheese and veggies and rolled quickly. It's hot, but it comes up easier if it's still very warm. I took it work for a parent appreciation breakfast and I had to give the recipe out to several ladies. **Oh, and I used a bisquit pan and poured the eggs in it when the pan was already in the oven.** Didn't spill a drop! I used crisco to grease pan and it came loose very easily.