Baked Omelet Roll

Baked Omelet Roll

246
LEAGLE 3

"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 servings 206 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

246
  1. 302 Ratings

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Most helpful

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! ...

Most helpful critical

Of course this is not really an omelete. This recipe should really be called Rolled Baked Eggs. Omelet's are made in pans and take about 1 minute to cook (if that) and are not that easy to get r...

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! ...

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 tod...

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 ...

This was very good, but after reading through ALL the reviews, I did change it up some. I decided to still review this because I feel that this is a great method and it really has a lot of poten...

Been making this for 15 years and finally learned a few tricks to making this work. No more scraping my glass pans & ending up w/ an ugly roll that is half stuck to the pan. Now I Use large coo...

Easy and quite a pretty addition to our Christmas Brunch table. Reading the previous reviews, I used additional fillings - - among them, raw sliced mushrooms that baked into the omelette wonder...

Of course this is not really an omelete. This recipe should really be called Rolled Baked Eggs. Omelet's are made in pans and take about 1 minute to cook (if that) and are not that easy to get r...

I don't remember where I originally got this recipe but my recipe says to line the baking sheet with greased parchment paper. It makes it MUCH easier to roll. Also I roll from the long edge, t...

Don't use butter to grease the pan for this recipe. It burns and makes it hard to roll the omelet when its done.