Omelette Roll Recipes

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BAKED OMELET ROLL



Baked Omelet Roll image

This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.

Provided by LEAGLE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 6

Number Of Ingredients 6

6 eggs
1 cup milk
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
  • In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
  • Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
  • Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 10.5 g, Cholesterol 209 mg, Fat 12.1 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 6.1 g, Sodium 397.7 mg, Sugar 2.4 g

BAKED OMELET ROLL



Baked Omelet Roll image

A baked omelet is a deliciously different way to serve eggs. The eggs bake in the oven, so you don't have to keep a constant eye on them like omelets made in a frying pan on the stove.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 large eggs
1 cup 2% milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Thinly sliced green onions, optional

Steps:

  • Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.

Nutrition Facts : Calories 204 calories, Fat 12g fat (6g saturated fat), Cholesterol 238mg cholesterol, Sodium 393mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

BAKED OMELET ROLL



Baked Omelet Roll image

Submitted by: Lori at Allrecipes.com. This is very easy for a person who doesn't feel like watching their omelet. Before you roll or fold it, try adding extra cheese, crumbled sausage, or whatever you like. I love the versatility of eggs!

Provided by byZula

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Lightly grease a 9x13 inch baking pan.
  • In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth.
  • Pour into prepared baking pan.
  • Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
  • Carefully loosen edges of omelet from pan.
  • Starting from the short edge of the pan, carefully roll up omelet.
  • Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

Nutrition Facts : Calories 213.6, Fat 12.8, SaturatedFat 6.5, Cholesterol 237, Sodium 400.9, Carbohydrate 10.5, Fiber 0.3, Sugar 0.5, Protein 13.4

OMELETTE ROLL



Omelette Roll image

Make and share this Omelette Roll recipe from Food.com.

Provided by Lori Mama

Categories     Lunch/Snacks

Time 50m

Yield 4

Number Of Ingredients 11

8 eggs, beaten
1 cup milk
1/3 cup flour
1 bell pepper, your choice, chopped
1 cup mushroom, chopped
3 green onions, chopped
6 slices bacon, cooked crisp and chopped
1 1/2 teaspoons oregano
salt and pepper, to taste
1 cup grated cheddar cheese
1 cup salsa, your favorite

Steps:

  • Preheat oven to 350.
  • Line a 15x10x1 inch pan with parchment paper, making sure ends extend over the edge of the pan.
  • Spray with non stick cooking spray.
  • Combine eggs with next 8 ingredients and pour into prepared pan.
  • Bake 25 minutes, or until eggs are set.
  • Sprinkle cheese evenly over the top and continue baking until cheese is melted.
  • Roll omelette immediately beginning at the short end and peeling off the paper as omelette is rolled.
  • Place on platter and cut into 4 pieces.
  • Serve with heated salsa.

THREE-FLAVOR SHEET PAN ROLLED OMELET



Three-Flavor Sheet Pan Rolled Omelet image

Brunch just got easier thanks to your trusty sheet pan. No matter if you like your eggs with veggies or prefer a hit of salty prosciutto, you can make omelets for multiple palates and cook them all at one time.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, melted
12 large eggs, beaten to blend
2 cups heavy cream
12 ounces grated whole-milk mozzarella or other cheeses such as Cheddar, Monterey Jack or feta
1 teaspoon kosher salt
2 packed cups baby spinach
1 ounce thinly sliced prosciutto
One 10-ounce jar roasted peppers

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
  • Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
  • Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.

HAM 'N' CHEESE OMELET ROLL



Ham 'n' Cheese Omelet Roll image

This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. -Nancy Daugherty, Portland, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

4 ounces cream cheese, softened
3/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 large eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Steps:

  • Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

Nutrition Facts : Calories 239 calories, Fat 17g fat (9g saturated fat), Cholesterol 260mg cholesterol, Sodium 637mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.

MEXICAN EGG ROLL



Mexican egg roll image

Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian snack

Provided by Sara Buenfeld

Categories     Breakfast, Brunch, Lunch, Snack

Time 15m

Number Of Ingredients 4

1 large egg
a little rapeseed oil for frying
2 tbsp tomato salsa
about 1 tbsp fresh coriander

Steps:

  • Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
  • Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold - you can keep it for 2 days in the fridge.

Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)



Tamagoyaki (Japanese Rolled Omelette) image

It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.

Provided by ChefJackie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 6

4 eggs
4 tablespoons prepared dashi stock
1 tablespoon white sugar
1 teaspoon mirin (Japanese sweet wine)
½ teaspoon soy sauce
½ tablespoon vegetable oil

Steps:

  • Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
  • Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
  • Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
  • Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
  • Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 7.9 g, Cholesterol 372.3 mg, Fat 13.6 g, Protein 13.3 g, SaturatedFat 3.7 g, Sodium 260.2 mg, Sugar 7.8 g

OMELETTE VEGETABLE ROLLS



Omelette vegetable rolls image

A healthy version of Chinese spring rolls. No deep frying and ready in 20 minutes, better than the take-away

Provided by Jane Hornby

Categories     Buffet, Dinner, Side dish, Snack, Starter

Time 20m

Number Of Ingredients 9

1 tbsp sunflower oil
1 carrot , thinly shredded
120g pack shiitake mushroom , stems removed and thinly sliced
100g bag beansprout
3 spring onions , thinly sliced
knob of ginger , peeled and finely grated
1 garlic clove, chopped or grated
soy sauce
3 eggs beaten with 1 tsp sunflower oil

Steps:

  • Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
  • Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
  • Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

Nutrition Facts : Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.06 milligram of sodium

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