Baked Western Omelet Roll
This Sheet Pan Baked Western Omelet Roll is a hearty breakfast filled with ham, green peppers, red peppers, onion and cheddar cheese.
Servings: 6
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground dry mustard
- 1 cup shredded sharp cheddar cheese
- 2 tbsp butter
- 1 cup ham, finely chopped
- 1 onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
Instructions
- Preheat oven to 375 degrees.
- Prepare a 9×13 baking sheet with non-stick cooking spray, a layer of parchment paper, and another spray for non-stick cooking spray. Also fold the corners to keep egg mixture from running under the parchment paper.
- To a blender, add eggs, milk, flour, salt, pepper, and mustard. Process until smooth and frothy. Pour onto prepared baking sheet.
- Bake at 375° until eggs are set, 20-25 minutes or until eggs are set.
- While the eggs bake, heat a skillet over medium-high heat. Melt the butter in the skillet and add the onions and bell peppers. Saute until softened. Stir in ham and heat through.
- Remove the eggs from oven. Sprinkle with cheese. Add a layer of the vegetables and ham.
- Roll up the omelet, starting with a short side, using the parchment paper to create an even roll. Place with the seam side down on a serving platter.
- Sprinkle with additional cheese and vegetables if desired.
- Let the omelet roll rest for 2 to 3 minutes to allow the cheese to melt. Cut into slices and serve.