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.