- 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