Mushroom Omelette Roll

Impressive looking sliced omelette!! Looks great on a brunch table, or just served with toast. Pass the salsa to top it. adapted from Canadian Living mag.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 6  eggs
• 1⁄4 cup milk (i use 2%)
• 1⁄4 teaspoon salt
• 2  tablespoons  vegetable oil
• 1  sweet red pepper, chopped
• 2  cups  sliced mushrooms
• 1  tablespoon fresh thyme, chopped or 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 2  green onions, sliced
• 2⁄3 cup cheddar cheese, shredded

Directions

1. Line bottom of 13 x 9 inch metal cake pan with parchment or waxed paper; grease paper and sides of pan.
2. Set aside.
3. In bowl, whisk together eggs, milk and salt, pour into prepared pan.
4. Bake in 400f degree oven for 10 minutes or until centre is firm when touched.
5. Meanwhile, in nonstick frypan, heat oil over medium high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated.
6. Stir in onions.
7. Invert egg onto work surface; peel off paper.
8. Sprinkle with half of the cheese; spread mushroom mixture over top.
9. Starting at narrow end, roll up jello roll style.
10. Return omelette roll to cake pan; sprinkle with remaining cheese.
11. Broil for 3 to 5 minutes or until cheese is bubbly.
12. Slice crosswise to serve.