Omelettes and Fritattas

Mexican Omelette Roll


10 eggs
¼ cup (50 mL) flour
½ cup (125 mL) whole milk
1 red pepper, diced
½ cup (125 mL) green onions, chopped
1 cup (250 mL) ham, chopped
2 tbsp (25 mL) fresh cilantro, chopped
2 tbsp (25 mL) fresh oregano, chopped
½ tsp (2 mL) cumin
½ tsp (2 mL) salt
1 tsp (5 mL) pepper
2 cups (500 mL) old Cheddar cheese, shredded
Cooking spray


Coat a jelly roll pan with cooking spray and line with parchment paper, allowing paper to extend over sides slightly.

In a medium bowl, beat eggs. In a separate bowl, combine milk and flour and whisk until smooth. Add mixture to the eggs and mix well. Stir in red pepper, green onions, ½ cup (125 mL) ham and herbs and seasonings. Pour mixture into prepared pan. Bake at 350°F (180°C) for 15 minutes.

Remove pan from oven and sprinkle with the remaining ham, and the 2 cups (500 mL) Cheddar cheese. Return to oven and bake 3 minutes longer or until cheese has melted.

Remove pan from oven. Let sit 1- 2 minutes until cooled enough to handle. Carefully roll the baked egg mixture, beginning at the short end, peeling paper off as mixture is rolled.
Cut roll into 8 even slices. This recipe goes well with salsa and sour cream.

Makes 8 servings.

Nutrients per serving

Calories: 261.2
Carbohydrate: 6.3g
Protein: 18.0g
Fat: 18.0g
Sodium: 516.6mg
Fibre: 0.8g