READY IN 38 mins

Bacon Omelette Roll with Salsa

Read Reviews (12)

"This omelette is baked in a jelly-roll pan, topped with shredded cheese, then rolled, sliced and served with salsa." — KRAFT Shredded Cheese

Directions

Heat oven to 350 degrees F.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.

Kitchen-Friendly View

PREP 20 mins
READY IN 38 mins

Footnotes

How to Safely Add Eggs to a Recipe:
When using eggs, break them, 1 at a time, into a small bowl before mixing with the other ingredients. This allows you to check the egg's quality first and remove any pieces of shell, if necessary.
Substitute:
Substitute 1/4 cup Oscar Mayer Real Bacon Bits for the crumbled cooked bacon.

Reviews More Reviews

Most Helpful Positive Review

Feb 23, 2011

It came out terrific. The easiest omelette recipe I have ever used. I did not use the bacon, red pepper or green onions and it still tasted great!

—melissa

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Most Helpful Critical Review

Oct 18, 2011

I sauteed my veggies so when I went to roll it, it did not roll. I scooped it up and put it in a dish to have a serving in the mornings as breakfast. It tastes good but does not look good since it did not roll. The only reason I can think of is because of the cooked veggies adding more liquid. May try again sometime with raw veggies.

—Nat

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14 Ratings

May 08, 2011

Easy recipe to make, with exceptional results. Wanted to only put onions and peppers on half so the kids would eat it too, so instead of mixing these in, I sprinkled them on top. Turned out really well, and it was devoured by everyone! Thanks for the recipe. We'll be making it often!

—LUCYFROG

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May 30, 2011

This was very good. I had trouble getting the flour mixed in so it had lots of little flour lumps but in the end result you can't tell. I used precooked bacon pieces (like for salad topping) dried chives and some onion powder in place of the green onions. I served this with El Fenix restaurant salsa, and it was so delicious. Some of the eggs ran under the parchment paper but it still came out the dish easily and the loss was only about 1 egg. I'll make this again. Thanks!

—~TxCin~ILove2Ck

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Oct 29, 2011

Very easy to make and clean up, very impressive presentation!

—BWisler519

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Jul 23, 2011

we do anther recpe similar to this one but it has cream cheese in the egg mixture. I was out of cream cheese and needed to make breakfast for a crowd so I tried this recipe and filled it with baby spinach, mushrooms, roasted red peppers, green onion and bacon. For cheese we used a combo of pepper jack and cheddar. It was amazing everyone said. ;-)

—Nikki_W

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Feb 05, 2012

This recipe was fabulous! I added turkey bacon and sausage, spinach leaves and parsley to the ingredients. I did not have parchment paper, so I used foil instead (did not work!). After it baked, I just messily scraped it into bowls and it made a wonderfully filling breakfast bowl. I also mixed in pineapple mango salsa and it was a great add! We loved it! :)

—mokimcookin

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Dec 14, 2011

its fantastic i love it you are a expert

—QUENTILLA

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Nutrition

Calories
208 kcal
10%

Carbohydrates
9.3 g
3%

Cholesterol
199 mg
66%

Fat
13.3 g
20%

Fiber
1.2 g
5%

Protein
12.5 g
25%

Sodium
489 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon Omelette Roll with Salsa

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 208
Calories from Fat: 119

% Daily Value *
Total Fat 13.3g 20 %
Saturated Fat 5.9g 29 %
Cholesterol 199mg 66 %
Sodium 489mg 20 %
** Potassium 280mg 8 %
Total Carbohydrates 9.3g 3 %
Dietary Fiber 1.2g 5 %
Protein 12.5g 25 %
** Sugars 3.5g
** Vitamin A 19 %
** Vitamin C 35 %
** Calcium 10 %
** Iron 15 %
** Thiamin 13 %
** Niacin 22 %
** Vitamin B6 12 %
** Magnesium 7 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.