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Recipe of the Month: Baked Rolled Omelet

April 1, 2011

Baked Rolled OmeletAt the Catherine Ward House, we make every effort to switch between sweet and savory breakfast dishes every morning. Our blog (and past guest newsletter) will follow suit as we share recipes that we have tested in our kitchen over the past seven years. Last month, we shared our recipe for an Overnight Baked Orange Praline French Toast. This month we share with you a recipe for a Baked Rolled Omelet. This dish is great for when you have a crowd and want something you can whip together in the morning.

Because the omelet is rolled, it is easy to modify the ingredients to accommodate the individual preferences of the group (ex: vegetarians, no onions, extra cheese, etc).

Follow the jump for the recipe.

Rolled Omelet

Prep Time: 20 Minutes

Cook Time: 10-15 Minutes

Makes 6 portions. More portions may be made if you cut the pieces smaller.

Ingredients:

  • 10 jumbo eggs
  • approx. 1/3 cup half and half (adjust amount based on the size of eggs)
  • Omelet Fillings: (remember, you can always modify this to include the ingredients you like) 
  • 1 ham steak, trimmed of excess fat and cubed
  • Approx. 4-5 roma tomatoes, seeded and diced
  • Finely chopped green onions
  • 1 cup shredded cheese. We use Italian blend shredded cheese.
  • Directions:

    1. Preheat oven to 350 degrees F ( 176 degrees C ).
    2. Line the bottom and sides a Jelly Roll pan with parchment paper. Be sure to leave excess parchment along the sides to aid in the rolling.
    3. In a small bowl, stir together the eggs and half and half. Pour egg mixture into the lined Jelly Roll pan.
    4. Place pan into the oven. Bake for 10-13 minutes, or until eggs are set.
    5. Remove pan from oven. Immediatly sprinkle cheese over eggs.
    6. If cheese does not melt, place the pan back in the oven for a brief minute.
    7. Top with remaining desired ingredients.
    8. Using a flat, sturdy spatula and excess parchment paper, roll omelet along the long length of the Jelly Roll pan.
    9. Slice omelet into individual servings. Our servings are typically between 1 to 2 inches in width.
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