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Baked Omelet Roll
SUBMITTED BY:
LEAGLE
PHOTO BY:
Eric
"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."
RECIPE RATING:
Read Reviews
(105)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
20 Min
READY IN
25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
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
Reviewed on Mar. 11, 2006 by Eric
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Eric
Mar. 11, 2006
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.
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11 users found this review helpful
Excellent receipe. I failed miserably with the thicker glass pan, even with non-stick spray. ...
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Reviewed on Aug. 12, 2006 by IMATD
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IMATD
Aug. 12, 2006
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.
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10 users found this review helpful
Wow! I did a test run of this recipe this morning and I thought it was great. Tomorrow for...
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Reviewed on Jun. 23, 2003 by CREMASTER
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CREMASTER
Jun. 23, 2003
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 right. Baked eggs do not taste like omelet's nor do they have the same texture. Nevertheless, this recipe is fair and the simplicity is there. Taste is ok if you go with the original recipe but I second the motion to add whatever your fave fillings are and don't try to serve it "rolled up." Just serve it from the dish you baked it in. It's baked eggs, which are are wonderful, but it's not an omelet.
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7 users found this review helpful
Of course this is not really an omelete. This recipe should really be called Rolled Baked...
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Reviewed on Oct. 31, 2002 by JCONN
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JCONN
Oct. 31, 2002
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 wonderfully. HINT: Lining the pan with a large piece of parchment paper makes rolling a cinch. Thanks Lori!
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6 users found this review helpful
Easy and quite a pretty addition to our Christmas Brunch table. Reading the previous reviews,...
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Reviewed on May 28, 2003 by CHEF LADY
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CHEF LADY
May 28, 2003
Don't use butter to grease the pan for this recipe. It burns and makes it hard to roll the omelet when its done.
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5 users found this review helpful
Don't use butter to grease the pan for this recipe. It burns and makes it hard to roll the...
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Reviewed on Apr. 15, 2003 by ABBIELDR
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ABBIELDR
Apr. 15, 2003
This didn't turn out at all like I had hoped, it puffed WAY up, and stuck to the pan. I thought, ok, we'll just put the cheese on top & scoop it out anyway, even though it won't roll...WRONG...what I was able to scoop was about a half inch thick, and I didn't think it tasted all that good. Darn, the recipe sounded so good, too...:(
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5 users found this review helpful
This didn't turn out at all like I had hoped, it puffed WAY up, and stuck to the pan. I...
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Reviewed on Dec. 28, 2002 by CAJPRESTON
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CAJPRESTON
Dec. 28, 2002
Dry and thick. I wonder if omitting the flour would be better and maybe adding a little milk. I just like my eggs more moist. I will try this next time.
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5 users found this review helpful
Dry and thick. I wonder if omitting the flour would be better and maybe adding a little milk....
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Reviewed on Jul. 6, 2006 by CYNDI9
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CYNDI9
Jul. 6, 2006
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.
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4 users found this review helpful
This is delicious. Twenty minutes is too long to cook however. I replaced the milk with...
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Reviewed on Jan. 5, 2004 by TRAVELIN GAL
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TRAVELIN GAL
Jan. 5, 2004
Added some cubed ham and chopped green onions. Loved the fact that this was baking while I was concentrating on making our pancakes and hashbrowns. Like the reviewer before me - the combinations and additions are endless! Thanks Lori!
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4 users found this review helpful
Added some cubed ham and chopped green onions. Loved the fact that this was baking while I was...
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Reviewed on Jul. 5, 2003 by IDAYW
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IDAYW
Jul. 5, 2003
this tasted really bad ;(
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4 users found this review helpful
this tasted really bad ;(
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