Easy Baked Omelet Roll-up
from https://fabulesslyfrugal.com/

Super easy and super delicious! This baked omelet roll-up is perfect as a hearty breakfast or easy dinner. I love that you can pump out about 4 delicious omelets in one shot with this omelet roll-up recipe. And they’re so pretty too! No more cooking each omelet one at a time and worrying about it sticking to the skillet or falling apart.

The egg base for this rolled omelet recipe is easy enough, and it’s quick to make too! Just mix together eggs, flour, milk, salt, and pepper. Then pour it into a greased or sprayed 9×13 glass baking dish and bake for about 7 minutes. While the eggs are baking, get all of your filling ingredients ready. In addition to the shredded cheese, I used chopped bacon, tomato, green pepper, and green onions. Sprinkle on all of the cheese, bacon, and veggies on your baked omelet roll, then stick it back in the oven to let it melt together for a minute.

Gently roll it all up as tightly as you can without tearing it. Then, slice the omelet roll into portions. A perfect rolled omelet in minutes! Serve with salsa, sour cream, ketchup, or additional cheese and green onions, if desired. Avocado slices would be a good side dish, or serve Guacmole for topping the omelet.

1/2 cup milk
1/4 cup all-purpose flour
6 eggs
salt and pepper, to taste

TOPPINGS:
1 cup shredded cheddar cheese
1 tomato, chopped
1 small green pepper, chopped
1 green onion, sliced
6 ounces bacon, cooked and chopped

NOTE: The egg, milk, flour ratio is good. I prefer to saute green pepper and (regular) onion before topping the omelet with them to cook them a bit. When I made this with them raw, the stuffing tended to fall out, in part because the green pepper and onion were still a bit crisp and chunky - not set in with the rest of the ingredients. I also used ham instead of bacon and that too was falling out. Bacon would probably have been better for this reason, and I could have used a bit more cheese. Definitely chop the filling ingredients very finely. A little thinly sliced green onion could be used as a fresh topping once the omelette is done.

Preheat oven to 450 [change to 375]. Spray or grease a 9x13 glass baking dish. [Some recipes line the baking dish with parchment paper for easier rolling. The omelette is very hot when you take it out of the oven, thus difficult to roll, and this would be a good idea.]

In a medium bowl, whisk together the milk and flour. Add the eggs, salt, and pepper; beat until well blended. Pour the egg mixture into the prepared pan.

Bake for about 6-7 minutes. The egg should be fully cooked with no runny spots.

Top the egg evenly with 1 cup shredded cheese and your favorite omelet toppings. Return to oven for about 1 minute, or until cheese is melted.

Remove from oven and use a spatula to loosen the egg from the sides of the pan. Then gently, but tightly roll up the omelet. Slice the roll into individual servings. If desired, serve with salsa, ketchup, sour cream, green onions, or shredded cheese, etc.

VARIATIONS: Try more great topping combinations with fillings like these: sausage, ham, spinach, avocado, onion, mushrooms, jalapenos, feta, asparagus, artichokes, broccoli, ricotta, Swiss cheese, crab, basil, olives, leftovers, etc.

4 servings

Other Recipes:

There are many variations for making omelet roll-ups. The recipe above basically just cooks eggs, then tops them with ingredients and rolls the eggs up. The recipe below and on the left adds cream cheese in with eggs while also adding ingredients on top after coooking them and rolling up. The recipe below and on the right adds the ingredients to the eggs and just tops with cheese before rolling. This is a take on a Western style omelet where fried onion, green pepper, and chopped ham is traditionally mixed into the eggs before cooking, although this recipe uses bacon and green onion instead of the ham and fried onions.