Monday, May 20, 2013

Bacon Omelet Roll with Salsa

I got this recipe in an e mail last week and wanted to try it.  I made it Mother's Day night and ate it all week.  The original recipe called for flour mixed in with the eggs.  To make it lower in carbs, I omitted it and the recipe worked out great.

Bacon Omelet Roll with Salsa  

adapted from

8 eggs
            1 cup  milk
1/3 cup  flour
1 red pepper, finely chopped
            8 slices  cooked Bacon, crumbled
3 green onions, finely chopped
1 tsp.  dried oregano leaves, crushed
1 cup  Shredded Sharp Cheddar Cheese
1 cup  Chunky Salsa, warmed

  HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
BEAT eggs and milk in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.


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