ChocolateKrinkles

A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Rolled Omelet December 29, 2011

Filed under: Breakfast — chocolatekrinkles @ 12:50 am

I am quite possibly one of the worst bloggers ever. But in my defense, tis been a busy how many months!!

I’ve been meaning to post this recipe so here it goes: the rolled omelet!

I’d never heard of a rolled omelet until I went to a restaurant near my ‘hood. I. fell. in. love. So naturally, afterwards, I tried to see if I could make this myself. Thank goodness for Google! I followed these two recipes: AllRecipes and Martha Stewart but made a few changes:

  • 4 eggs
  • 2/3 cup (skim) milk
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2/3 cup cheese

As for my choice of fillings, I just happened to have spinach and mushrooms, so that’s what I went with (but I’d love to add tomatoes, ham, etc next time around!)

After preparing all the ingredients:

  1. Preheat the oven at 350 degrees
  2. Spray a 10 in x 15 in pan with olive oil and line with parchment paper. Make sure to leave a 1-inch overhang on the two shorter sides.
  3. Combine all ingredients minus the fillings (I just whisk them all together but using a blender will work too). Pour mixture into the pan.
  4. Add fillings (I like to line the whole pan with spinach and then add the mushooms!)
  5. Bake for 10-15 minutes or until edges are set. Sprinkle with cheese. Bake again for 2-4 minutes or until cheese is melted.

I like to let the omelet cool for a few minutes before rolling the omelet.

End result:

This makes 4 servings but you can change the proportions on the AllRecipes site to increase the number of servings. Eat with roasted potatoes or brown rice (I can’t help myself!). Enjoy!

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One Response to “Rolled Omelet”

  1. […] This gives me a lot of flexibility on breakfast foods: I can make a good ole fashioned omelet, a rolled omelet (when I’m feeling fancy!), or baked eggs in ham cups. But lately, I’ve been itching to […]


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