I love making omelets in the oven and an omelet roll allows you to personalize your dish without the added fuss of preparing a different omelet for each person. If you have picky eaters, you can leave part of the omelet roll empty or just sprinkle with cheese. I am constantly trying new variations, but my kids can’t tell because they always get their portion plain.
Since our family is in love with the flavors of a bacon cheeseburger, I tried something really new.
I started by browning bacon and then I sauteed the onion in the bacon fat. (Did you notice that I said nothing about this being a healthy recipe?)
Once the onions are soft, drain them and carefully wipe your skillet with a paper towel to remove excess grease. Return the bacon and onions to the skillet and add the browned ground beef. Stir together mustard and ketchup and add that to the pan, stirring until blended.
While you are browning your bacon, go ahead and get the omelet started. I recommend using an immersion blender when whipping the eggs because you want it to be nice and fluffy.
In my opinion, parchment paper is a necessity in this recipe. Not only does it keep the egg from sticking, the parchment paper helps you roll the omelet up. So, don’t skip it!
You will know your oven omelet is ready when it has browned slightly and is puffy in the middle. Remove it from the oven and allow it to deflate slightly. Sprinkle it with shredded cheese and then spread your bacon and beef filling evenly, leaving about an inch clear on one long side. Add another layer of cheese.
Tuck the opposite side of the omelet and begin to roll up the omelet as you would a jelly roll. Top with additional cheese and slice with a serrated knife, like a bread or tomato knife.
You can serve it as is, or top with additional ketchup and mustard.
Ingredients
Method
- Preheat your oven to 375 degrees. Mix the eggs, milk, flour, salt, and pepper until smooth. I prefer using an immersion blender to make it very smooth. A regular blender will work too.
- Line a 9×13 rimmed baking sheet with parchment paper and spray the paper with non-stick cooking spray. Pour the batter on top of the parchment paper. Gently place the baking sheet in the oven.
- While the omelet cooks, cook the bacon and dice the onion. When the bacon has browned, remove from the skillet and drain on paper towels. Add the onion to the skillet and saute until tender. Drain.
- Wipe excess grease from the skillet and then add the browned ground beef, onions, and bacon. Stir until combined.
- Mix together the ketchup and mustard and mix with the ground beef mixture. Keep warm.
- After 20 to 25 minutes, the omelet will be puffed and browned very slightly on top. Remove it from the oven and allow the puff to deflate.
- Sprinkle the omelet evenly with cheese and then the ground beef mixture, leaving about 2 inches on one side. Top the entire omelet with shredded cheddar cheese, sprinkling all the way to the edge.
- Using the parchment paper, roll the omelet gently together. If you wish to serve the omelet roll on a pretty platter, slide the parchment onto the platter before you completely roll the omelet off the paper.
What a great idea! I have never thought of doing this. There are so many variations you can do on this recipe.
Absolutely. My favorite variation is a Western omelet (in the Weekend Potluck Fall Favorites eCookbook) with ham, onion, and bell pepper. I’ve been thinking lately about trying one with black beans, tomatoes, and spinach. Oh, and what about artichokes, cream cheese, and spinach. Yeah, I could be here all day. 😉
This is such a great idea for entertaining! Who wants to stand over a stove making omelets while you have guests you could be visiting with?
So true, Kari. Would be an easy brunch and is quite elegant (with different filling) too. 🙂