“I love omeletes, but if you are having a group over for breakfast, omeletes are not the best choice. It just takes too long to make 6 or more individual omeletes, and then everyone ends up eating at different times. Breakfast casseroles are great, but they can get old. This is easy to make, takes very little time and it is just something fun. I happen to like to make mine with a Mexican flavor for a change. I fill mine with browned chorozi, red and green peppers, green onions and then topped with a spicy pepper jack cheese. Garnish with sour cream and salsa and you can also add chopped olives, avocado or guacamole, pretty much anything you want. Serve with hash browns and maybe some fresh fruit for a nice breakfast. Now, if you don't like the "Mexican theme," change the whole recipe and use ham, green peppers and mushrooms, swiss cheese and serve with a mango or fruit chutney for something completely different, but the same method. Or a more traditional version with bacon, onions, peppers and cheddar cheese. This is a great method and very easy; and you can really use any combination of fillings you like. This is just a great way to serve eggs for a special breakfast. NOTE: If you want, saute the chorizo, peppers and onions the night before, then all you have to do is make the eggs. This can be done with any fillings you choose. The concept and original recipe for the rolled omelete was originally published about 5 years ago in a small local cook book. This is my version/”
READY IN:
30mins
SERVES:
4-8
YIELD:
4-8 Slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Chorizo -- Remove the chorizo from the casing and saute in a non-stick pan (preferred) on medium heat. If using non-stick you don't need any oil. If using a stainless pan you may need to add just a drizzle of olive oil, not much - chorizo has enough natural fat. Saute until golden brown. Remove to a plate lined with a paper towel to absorb any extra grease.
  2. Vegetables -- Personally, I drain any drippings from the chorizo and then add the peppers to the pan and cook just a few minutes 3-4 until they begin to soften - you just want them to be tender. Again, non-stick I don't worry about any oil but if using a stainless pan you can always just use a drizzle of oil or butter if you want. Add in the scallions at the end and just toss to warm up. Set to the side.
  3. Eggs -- Whisk the eggs well and slowly add in the milk, flour, salt (approx 1/2 teaspoon), pepper (approx 1/4 teaspoon) and cilantro. Mix well to combine and then fold in the peppers, scallions and chorizo.
  4. Omelete -- In a 13 x 9" pan, line with parchment (this the key and you cant change this.) Use enough so the the paper comes up the sides, don't just cover the bottom, just one big piece. Press the paper in good and press in the corners so it covers the whole bottom and the sides. Spray with non-stick spray. Add the egg mixture to the pan.
  5. Bake -- Oven at 350 degrees, middle shelf. Bake 10-12 minutes until the eggs begin to set. Then sprinkel the cheese over the top and bake another 5 minutes or so until the cheese melts and the eggs are set. Remove from the oven and let it set just a minute or two before rolling it.
  6. Rolling -- Here is the fun part. Lift the parchment paper up from one of the short (9") end and lift until a inch or two folds over. This is just like making a log. Use the parchment to continue to roll up the omelete. It is actually very easy to do and rolls very easily. Just make sure to roll it tightly not too loose.
  7. Serve -- After rolling it all up, just lift up in the parchment and transfer to a serving platter. One giant rolled omelete! Garnish with salsa, olives and serve with sour cream.
  8. If you are doing others fillings, garnish with whatever you like. You can really do anything you like. Just slice and serve - the cheese holds everything together. It is fun and unique, and doesn't take long.

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