Whether you need to feed a crowd on a limited budget, want an easy recipe with stunning results, or just need a way to keep the picky eaters happy, I have the perfect solution for you.
In our home, we eat a lot of breakfast for dinner because I have four picky eaters, but breakfast food just happens to be the one thing on which everyone can agree. There is only one problem. My husband and I like our eggs loaded with vegetables and the children… “Just cheese, please.”
Making six different omelets is NOT an option. I do not want to be in the kitchen all night like a short-order cook and I detest doing mounds of dirty dishes. So, I devised a way to make our omelets in the oven.
When I prepare the portion my husband and I will be eating, I can layer all types of goodies. On the side for the kids, I can leave it plain. Everyone is happy. The kitchen is easy to clean. Mommy gets to put her feet up… in my dreams.
6 large eggs
1 cup milk
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 bell pepper, seeded and diced
1/2 onion, diced
1 cup ham, diced
1 cup shredded cheddar cheese
Additional cheese, salsa, cilantro (optional)
This recipe can be doubled easily. See below.
How To Make an Omelet Roll
1. Preheat your oven to 375 degrees. Mix the eggs, milk, flour, salt, and pepper until smooth. I prefer using an immersion blender (because I am lazy like that) but a regular blender or mixer will work too… just requires a little more clean up.
2. Line a 9×13 rimmed baking sheet with parchment paper and spray the paper with non-stick cooking spray. Pour the batter on top of the parchment paper. Gently place the baking sheet in the oven.
3. While the omelet cooks, dice the onion, bell pepper, and ham. Pour olive oil into a hot skillet over medium high heat. Add the ham and vegetables, sauteing until the onion and bell pepper are tender.
4. After 20 to 25 minutes, the omelet will be puffed and browned very slightly on top. Remove it from the oven and allow the puff to deflate.
5. Sprinkle the omelet evenly with the ham and vegetable mixture, leaving about 2 inches on one side. Top the entire omelet with shredded cheddar cheese, sprinkling all the way to the edge.
6. Using the parchment paper, roll the omelet gently together. If you wish to serve the omelet roll on a pretty platter, slide the parchment onto the platter before you completely roll the omelet off the paper.
For your picky eaters: If not everyone likes ham, bell pepper, and/or onion, leave a section free and avoid an argument.
The easiest way to slice the omelet roll is with a serrated knife, like a bread knife. Saw gently as if you were slicing bread.
Top with additional cheese, salsa, or cilantro if desired.
Yield: 6 servings
To double: Double all ingredients and prepare on a larger baking sheet. Roll length-wise.
Tabitha Philen, known as “Penny” to her readers at www.MeetPenny.com, is a saved by grace wife to one terrific husband and homeschooling mother to 4 amazing children, ages 8 years old and under with the oldest having an Autism Spectrum Disorder. Tabitha recently released her first ebook, Advanced Penny Pinching, in which she shares very practical tips for cutting your grocery expenses with or without coupons.