Recipe - Baked Omelet Roll

6 Eggs
1 cup Milk
One half cup Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup (4 oz) shredded cheddar
cheese

SOURCE: Taste of Home, December '98/January '99 Issue

Place eggs and milk in blender. Add flour salt and pepper; cover and
process until smooth. Pour into greased 13" x 9" x 2" baking dish. Bake at
450° for 20 minutes or until eggs are set. Sprinkle with cheese. Roll up
omelet in pan , starting with short side. Please with seam side down on a
serving platter. Cut into 1 inch slices.

Posted to JEWISHFOOD digest by judith trachtman
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Dec 1, 1998,
converted by MM_Buster v2.0l.