Rolled Baked Omelet with Cheddar
Rolled Baked Omelet with Cheddar bakes up airy and tender, then rolls into neat slices with a melty, rich cheese center. The texture is light yet satisfying, with a gentle peppery finish and a golden edge from the oven. Serve for a relaxed weekend breakfast, a brunch spread, or a make-ahead lunch that holds beautifully.
- Prep5 min
- Cook20 min
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking pan.
- 2
In a blender, add the eggs, milk, flour, salt, and pepper; cover and blend until smooth. Pour the mixture into the prepared baking pan.
- 3
Bake in the preheated oven until set, about 20 minutes. Sprinkle with the cheese.
- 4
Carefully loosen the edges of the omelet from the pan. Starting from the short side of the pan, gently roll up the omelet. Place the omelet seam side down on a serving plate and slice into 6 equal pieces.
- Calories 267.47 kcal Moderate
- Protein 15.16 g Good Source
- Carbs 12.4 g Moderate
- Total Fat 17.58 g High
- Saturated Fat 8.83 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 214.39 mg High
- Sodium 336.4 mg Moderate
- Fiber 0.42 g Low Source
- Sugar 1.87 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 269.03 mg Good Source
- Iron 1.26 mg Low Source
- Potassium 73.76 mg Low Source
- Vitamin A 105.86 mcg_rae Moderate
- Vitamin C 0.0 mg Low Source
- Vitamin D 3.64 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
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