The Domestic Pagans Cottage

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Oven Omelet Roll October 15, 2011

Filed under: Recipes,cooking & more — torip3 @ 6:21 pm


  • 1 cup milk
  • 1/4 cup cornstarch
  • 10 large eggs
  • 1 tablespoon Dijon mustard
  • salt and ground pepper
  • 3/4 cup cooked ham, sausage, or bacon
  • 1 1/2 cups shredded cheddar

Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.

In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.

Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.

Beginning at one shorter end, lift parchment, and roll up omelet

peeling back parchment as you go.

Slice and serve

*Got this recipe from Lynn’s Kitchen Adventures


One Response to “Oven Omelet Roll”

  1. treeforest Says:

    Wow, this is such a good idea! I’m so horrible at making omelets, every time I try they end up as scramblers because I can’t get them to flip properly. I am definitely going to try this!

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