Omelet Roll (Gluten-Free)
Today's SRC post is from Mommy's Menu. Toni is a mom to seven (you read that right, SEVEN!) children, and I loved reading her blurbs about her daily life and how she manages to cook for all those mouths. I give her major props for being able to maintain a beautiful blog and raise all her fabulous children at the same time!
I love hosting get-togethers, so as soon as I saw this Omelet Roll recipe I knew I needed to try it in anticipation of our next brunch gathering. It was very easy to prepare and I love that it can be made ahead of time. You can also freeze it in slices so you can pop one out of the freezer before heading to work, zap it in the microwave for a minute and be on your way.
I had my go-to omelet ingredients on hand (bacon, onion and cheese), but I was craving another vegetable. Spinach was the only thing I had in the fridge, and it worked out perfectly. I love the texture of wilted spinach and it really grabs the flavor of the onion, garlic and bacon while cooking. The filling can be completely customized to whatever your favorite omelet fillings are, and I took advantage of that. Tomatoes and green peppers would also really amp this up. Enjoy!
- 4 oz. reduced-fat cream cheese, softened
- 3/4 cup reduced-fat milk
- 2 tbsp. flour
- 1/4 tsp. salt
- 12 eggs
- 2 tbsp. Dijon mustard
- 2 cups Cheddar cheese, shredded, divided
- 1 tbsp. vegetable oil
- 4 slices bacon, chopped into bite-size pieces
- 1 small onion, chopped
- 2 tsp. garlic, minced
- 2 cups fresh spinach
Preheat oven to 375 degrees F. Line the bottom of a greased 15 x 10 baking sheet with parchment paper. Grease the paper very well and set aside.
In a bowl, beat the cream cheese and slowly add the milk until smooth. Add the flour and salt and mix until combined.
In a large bowl, beat the eggs until the mixture is homogeneous. Add the cream cheese mixture and mix well. Pour into your prepared pan.
Bake for 20-25 minutes or until the eggs are puff and set and golden on the edges.
Meanwhile, cook the bacon pieces in a medium-sized pan until cooked through. Remove from the heat and drain on a paper towel-lined dish.
Pour out bacon grease from the pan. Heat 1 tbsp. oil and add onion. Cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bacon pieces and spinach. Cook until the spinach begins to wilt, about 2 minutes. Remove from heat and set aside.
Remove the egg from the oven and use the parchment paper to remove the egg from the pan. Immediately spread with mustard and sprinkle with 1 cup of cheese. Sprinkle with spinach filling and remaining cup of cheese. Roll up from the long side, peeling the parchment paper away while rolling. Place the roll back on the baking sheet and put back in the oven for about 5 minutes to melt the cheese.
To freeze: Allow the roll to cool completely before slicing. Slice into 12 pieces and lay them flat on a greased baking sheet. Freeze. When frozen, transfer to a freezer bag. To reheat, cook in the microwave for 1-1 1/2 minutes or until hot and the cheese is melted.
Source: The Savvy Kitchen
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