1034. BACON-CHEDDAR ROLLED OMELET

serves 3-4


1/2 cup flour
1 cup milk
2 tablespoons butter, melted
6 eggs
1 cup crumbled bacon (cooked)
1 1/2 cups grated cheddar cheese

Preheat oven to 350. Line jelly roll pan (15 x 10 x 1) with aluminum foil. Generously grease foil with cooking spray. Mix together flour, milk, butter and eggs until smooth. Pour carefully into prepared pan. Sprinkle with bacon. Bake until eggs are set 15-18 minutes. Remove from oven and immediately sprinkle with cheese. Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices.


courtesy of: The Brickhouse Inn Bed and Breakfast, Gettysburg, Pennsylvania