Wednesday, June 29, 2011
I also use eggs to make egg biryani. With lots of onions and spices and deep fried potatoes, that biryani tastes awesome. Here, I am talking about the breakfast though. I made this over the Family day long weekend(February 21). I was planning to make heavy dinner that day and we were all sleeping in obviously(!) so this was quite a brunch we had. I served it with salsa, fruits, juice and hot caramel coffee. Ooohhhh… yummy!
1 cup milk
1/3 cup AP flour
1 red pepper, finely chopped
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup Mozza-Cheddar Shredded Cheese
1 cup salsa, warmed (optional)
Heat oven to 350° F. Line 15x10x1- inch sheet with parchment paper, with ends extending over the pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well 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.