Rolled Oven Omelet

We are just getting back in the groove after spending Thanksgiving week in Hilton Head with our entire family.  All three of our kids, their spouses and our six grandchildren shared a big house near the beach for the week.  There was lots of cooking, lots of food and lots of fun.  I even celebrated my birthday while we were all together. It doesn't get much better than that. 

We spent this week getting caught up on laundry, restocking the kitchen at home and doing the Christmas decorations.  Decorating for Christmas brought to mind some of the great times we have had celebrating that special holiday and some of the meals we have shared.  I always enjoy doing a special breakfast for a big crowd and this recipe is always a crowd pleaser.  We got the recipe a few years back from one of Jan's school friends.  It is very easy to make and you can do two or three versions for a big group.  Here is the recipe.

Ingredients:

6 Eggs
3/4 cup flour
3 TBSP butter - melted
11/2 cups milk
Salt and pepper to taste

Suggested Fillings:

Ham, chives and Swiss Cheese

Cooked and crumbled bacon, tomato, and sauteed onion with cheddar cheese

Cooked and crumbled sausage and green chilis with Monterrey Jack cheese

Sauteed mushrooms and brie cheese

Preparation:

Preheat oven to  350 degrees.  Line a large jelly roll pan with aluminum foil.  Spray the foil well with cooking spray.  Whisk together eggs, flour, butter and milk.  Season with salt and pepper. Pour egg mixture into foil lined pan.  Sprinkle with fillings of your choice except cheese.  

Bake for 18 minutes, or until omelet puffs and eggs are set. Remove from oven and sprinkle with cheese of your choice.  Using a spatula and the foil as aids, roll the omelet into a log.  Transfer to a platter and sprinkle the top with additional cheese, chives, parsley, etc.  Serve by cutting the log into slices.