Try this Baked Omelet Roll recipe, or contribute your own.Suggest a better description
SOURCE: Taste of Home, December 98/January 99 Issue Place eggs and milk in blender. Add flour salt and pepper; cover and process until smooth. Pour into greased 13" x 9" x 2" baking dish. Bake at 450? for 20 minutes or until eggs are set. Sprinkle with cheese. Roll up omelet in pan , starting with short side. Please with seam side down on a serving platter. Cut into 1 inch slices. Posted to JEWISH-FOOD digest by judith trachtman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (271g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 227 (57%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1058.3mg||326 %|
|Sodium 486.7mg||17 %|
|Potassium 370mg||10 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.1g|
|Protein 32.9g||47 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 401
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.