Omelet Roll

We all know the goodness of eggs. They are wholesome food. And there are endless ways to make eggs. Boiled(yuck!), poached, fried, over easy, sunny side up, omelet, frittata so on and so forth. We can also numerously use eggs in our Indian dishes. Mom makes this delicious egg curry and egg masala. She simply fries the onions and other spices till the oil separates, then slides the eggs on top of the masala, sprinkle them with salt and pepper and let them cook till they are done. That's so good with rice or rotis. My mouth is watering just thinking about that dish. And she makes rich, creamy egg curry which as long as I remember used to be our emergency meal. Whenever we would come back from long vacations, this had to be the dinner as we had not done any grocery shopping!

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!

Omelet Roll
Ingredients
8 eggs
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)

How to:

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.

Place on platter; cut into slices. Serve with salsa