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    You are in: Home / Recipes / Mushroom Omelette Roll Recipe
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    Mushroom Omelette Roll

    Average Rating:

     2 Total Reviews

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    • on January 01, 2010

      What an attractive way to serve an omelette! The thyme gives just a little extra bit of flavor. One thing I did was to use a bakers sheet (that thingamabob that prevents things from browning too much on th bottom) under the jellyroll pan so the omeletter would not cook too much on the bottom and i removed it from the oven as soon as the omelette was firm on top. I used parchment paper which came off like a breeze. I chopped the mushrooms and peppers quite finely to facilitate the rolling. The finishing touch with the cheese over top & broiled gives wonder eye appeal Another winner Derf Thanks New Year 09-10 Made this again cutting it back to 7 appies. Because I was making so few I cooked the omelet in a pan, Took it out very carefully, made the roll, wrapped it in plastice and put it in the fridge all day. Then I cut the roll, fastened each piece with a tooth pick, turn each on it's side, put cheese on each piece and broiled for apprx 7 minutes just before serving. WONDERFUL Oh I added some roasted grlic. It's a winner Der!

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    • on January 01, 2009

      Even the kids liked it. We added sausage with the mushrooms, and substituted mozzerella cheese for the cheddar. Yum.

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    Nutritional Facts for Mushroom Omelette Roll

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 275.1
     
    Calories from Fat 191
    69%
    Total Fat 21.3 g
    32%
    Saturated Fat 7.5 g
    37%
    Cholesterol 339.2 mg
    113%
    Sodium 379.0 mg
    15%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.6 g
    10%
    Protein 16.2 g
    32%
    Detailed Nutrition Values About Nutrition Info

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