By Karen=^..^= on May 16, 2002
Photo by Dine & Dish
Photo by Dine & Dish
"This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier. Feel free to add or subtract to suit your tastes (bacon, sausage, onions, peppers, etc.)"
Serving Size: 1 (143 g)
Servings Per Recipe: 4
"This was really great. It was a nice and quick way to serve hot eggs to a large group for brunch. I used parchment paper to line the baking tray to make it easier to roll. Also, I would suggest adding milk to the flour first, and then adding the eggs to avoid lumpy flour balls in the final mixture. Thanks!"
"ACK! This was SO nummy! Not to mention super easy to make. It took me about 15 minutes total, and I had a great breakfast to serve my family at the last minute. Great flavor. I do highly suggest keeping an eye on the eggs though. I set my timer for 15 minutes, and when I looked in after 14, they were already set and really puffy. Despite that, it still worked wonderfully. Thanks a mil for sharing this one. Two thumbs up!"
"Absolutely delicious! I didnt use the ham as we had Bergys Peppered Breakfast Bacon recipe #27664 with it instead. It was light and fluffy and easy to roll. Thanks for posting. =)"
"My husband and I really loved this! I added red pepper, onion and mushrooms and used Egg Beaters instead of regular eggs. My only problem was that they stuck to the pan a little bit (I sprayed it with Pam cooking spray first so I don't know why they stuck) so instead of rolling it, we just cut it in squares and served it that way. So much easier than standing at the stove making omelets. We'll be using your method from now on. Thanks!"
"Very good and very easy! I substituted bacon, precooking about 8-10 slices in the microwave. I did have a bit of trouble rolling the roll but 2 spatuala's helped me along with the rolling, lol. It reheated nicely, as well. I would probably add some more cheddar next time and top the roll with more cheddar upon reheating. I made this mostly for DH who does not care for the mushroom, pepper and onion combo but next time I will add these ingredients, for myself! Great recipe!"
"Cooking eggs this way is a great idea and makes for a nice presentation. Eggs puffed up like a souffle which surprised me a bit, but it's not a problem to roll it up. Next time I'll try adding sauteed bell pepper & onion and cover with salsa. "
"This was as delicious and easy as the other reviewers promised. For those who'd like some guidance on amounts of the suggested add-ins, here's what I used, and it was perfect. I followed the directions for the egg mixture exactly, and they baked up in 12 minutes. I used 1 cup ham from a spiral-cut ham, chopped into small dice, 1 cup mild grated cheddar, 5 slices bacon, crisped in the microwave, then crumbled. I sauteed in a little butter: 1/2 med-large sweet onion (about 1/2 cup, chopped), 1/2 cup bell pepper, chopped (I used some red and some green). All were sprinkled on after the eggs set, in this order; sauteed onions and peppers, ham, bacon, cheese. I also, as others suggested, sprinkled more grated cheese over the finished roll, placed it back in the oven till it melted. Beautiful!"
"This is incredibly easy and has a wonderful flavor and presentation. Tonight, I was looking for a simple meal after a long day. This was perfect. I added crumbled bacon between the ham and cheese layers. It provided great flavor. Hubby wants me to add sauteed onions and peppers next time. I served this with toasted English muffins and a simple fruit salad...breakfast for dinner...what could be easier. LOL I can't wait to serve this when I have overnight guests."
"This is one of those Slap The Forehead dishes and you wonder why you never thought of doing this before! I had some trouble with the flour leaving little globules in the egg mixture so I just strained it through a fine sieve. I topped mine with pre-cooked ground sausage, red peppers and grated cheese. The leftovers were sliced and put in baggies and eaten through the week. This one is definitely going in the "Keeper" file! Thanks for an awesome recipe!"
"This recipe was so quick and easy, it was hard to not give it five stars. I made this so many times, but keep on forgetting to rate it. ::blush:: The texture of the omelet was great, and it tasted great. The only change i would make is decrease the salt a little bit, family complained about it being a little salty. Other than that, they loved it! A total time saver. I also baked this in a pie dish, which took about 7-10 minutes extra. The side of the omelet raised up, so it was perfect "pocket" for all the cheese and sauage that i put on top. Thank you Karen!"
"Very easy to make. I either didn't read or forgot previous rating comments to watch the eggs during the initial 15 minutes -- this was too long and my eggs ended up overcooked. I also had difficulty rolling the eggs, and agree with previous comments that it's just as nice to cut into squares and serve. Will add additional toppings when make in the future -- this is a good basic recipe."
"I can't believe I never rated this recipe! I made this forever ago and loved it. It just looks so pretty and different from the usual boring eggs but is even easier to make. Be careful not to use too much filling or it will overflow when you roll it."
"This is one of those recipies that I will go back to again and again. Not only did my familly love this - my grandchildren were visiting and they pigged out on it. That's saying something for this recipe - those children tend to live on air! Thank-you so much."
"Oh thank you, thank you, thank you! This saves me soo much time when i'm feeding so many mouths. The only change I made was to add more cheese, I'm a big fan ;)"
"Oh this was so good! I made it the first time exactly as specified. This morning I made it for the men's meeting at our church, they trays, of it with varied ingredients in each. The only thing I did difrently this time, was I thickly buttered the pan, and sprinkled the top with cheese after rolling and put it under the broiler for a few "seconds" to melt the cheese. Everyone complimanted me over and over. Thanks fo a super recipe!"
"I had so much fun with this recipe and made it more for the technique than the recipe. I've never been able to make a pretty rolled omelet, they always fall apart on me and doing this it came out "perfect" I did cut it in half for the 2 of us and used eggbeaters with only one real egg, then added sauteed onions, peppers and tomatoes to it when adding the cheese and ham. Used an Italian Blend of cheeses as that's what I had on hand. Served with a slice of homemade bread, and fried potatoes and hot coffee - a great, filling breakfast. This is one I can't wait to share with my DGS's who enjoy making breakfast. It would be a wonderful way to make breakfast for a crowd."
"Wow, loved this! Am so glad I decided to try this great gem. We made it our own by adding some green chilies, prosciutto, and sweet onion (minced) - slightly cooked these items on the stove top until soft. Followed the recipe except kept the oven temp to 375 degrees, since (I easily) halved the egg/milk/flour amount. Based on other reviews~also Pam sprayed baking sheet, used parchment and slightly sprayed this too, and it was easy as peezy to roll up and serve. Topped with a bit of LF sour cream, a bit more cheddar cheese, and cilantro. Perfect on this Sunday morn!"
"Made it 3 times in 2 weeks! The fam loves it! Definate keeper for me!"
"GREAT way to feed everyone at the same time instead of fixing one omelet at a time. I had some problems "rolling" the egg mixture after it was cooked though. We used American cheese slices instead of shredded cheese. We liked how the cheese gave it a "creamier" texture. Will make again, thank you!"
"This is fantastic! I was a little concerned because i had small lumps of flour that didn't disolve when i put the egg in the oven; but, it turned out great-no flour lumps! I made a mixture of diced kolbassa, onion, garlic, red pepper & mushrooms. Fried them & filled the omelet when it came out. This was a huge time saver instead of cooking a tonne of individual omelets for company!!! Thank you for a great tasting, time saving recipe!"