Monday, August 11, 2014

Omelette Roll

Serving size: 6 people
  • 8 Eggs
  • 1 cup Milk
  • 1/3 cups Flour
  • 1 medium Tomato; finely chopped
  • 4 slices Ham; chopped
  • 1/4 cups Purple Onion; finely chopped
  • 1 1/2 cups Mozzarella Cheese

Beat eggs, milk and flour in large bowl. I found that beating eggs with flour first and adding milk later, gives an omelette a smoother texture.
Pour egg mixture onto a pan (12x16) lined with parchment paper. Sprinkle eggs with prepared vegetables, ham and 1/2 cup of cheese. Bake at 350F for about 14, or until edges are almost set.
Top omelette with remaining cheese; bake 2 min or until the cheese is melted.
Roll up the omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve immediately, as melted cheese does taste the best.
Depending on a cheese and ham you will use you may want to season the omelette with some salt. I usually didn't add any salt to my omelettes.

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