Sheet Pan Baked Omelet Roll
An easy & beautiful way to serve an omelette, perfect to serve a crowd.
Ingredients
- 6 eggs
- 1 cup milk (2% or whole works best)
- 1/2 cup flour
- 1/4 tsp salt
Filling
- 1/2 cup cheese
- 3 tbsp green onion
Instructions
- Preheat oven to 350 degrees fahrenheit. Line a 9x13 inch sheet pan with a piece of parchment paper large enough that about 1/2 inch is outside the pan.
- In a blender, combine the eggs, milk, flour, and salt. Blend until no lumps remain.
- Pour the egg mixture onto the parchment paper. Bake for about 15-20 minutes, or until the egg mixture is fully set. If bubbles pop up, poke with a toothpick and allow them to deflate.
- Sprinkle cheese across baked omelet while still warm. Place a dish towel laid out flat, next to the pan. Transfer the egg (while still on the parchment) to the dish towel.
- Use the dish towel as a guide to roll the egg roll tightly. Sprinkle any leftover cheese and green onions on top of roll.
- Slice and serve into 3/4 inch slices.
Nutrition
Calories: 165kcalCarbohydrates: 11gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 178mgSodium: 237mgPotassium: 148mgFiber: 0.4gSugar: 2gVitamin A: 428IUVitamin C: 1mgCalcium: 145mgIron: 1mg
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Have questions? Comment below and we’ll answer promptly.
Share what you made! Post a pic to Instagram and tag us @gigglingfork or with #gigglingfork. We'd love to see it!