July 26, 2011

Brunch: Part 1

Pin It This is the first of a three part brunch series.

Margaret's Morsels | Brunch

When my husband and I first started dating, we enjoyed going out to brunch on occasion.  One of our favorite restaurants served brunch on Saturday so it was a relaxing way to start the weekend.  After we got married, life became busier and going out to brunch became a thing of the past.  Every now and then, I recreate the brunch experience, but in the comfort of our home.

Brunch, the combination of breakfast and lunch, is a great way to enjoy a meal with your family or entertain a group of people.   Although my menu leans more towards breakfast, a combination of breakfast and lunch items is perfectly acceptable.  To make brunch even easier, serve the food as a buffet and let each guest fix their own plate.

I like to serve eggs, but I want something fancier than scrambled eggs and not as time consuming as poached or fried eggs.  Omelets are a good choice, but not if you're cooking for a crowd.  This is when I rely on a recipe that makes one omelet, but with six servings.

Margaret's Morsels | Baked Omelet Roll

Baked Omelet Roll is an omelet that's baked in the oven, rolled into a jelly roll and then cut into six pieces.  Because you're not making and folding six omelets, it's easier to prepare than omelets made in the traditional manner.

The ingredients -- eggs, milk, flour, salt and pepper -- are typical of most omelet recipes, except for the flour.  The flour gives the omelet form, making it possible to roll it up without tearing.

The ingredients are combined and poured into a 13 x 9-inch pan that has been thoroughly coated with nonstick cooking spray.  Don't skimp on the cooking spray; the omelet will be much easier to roll if it's not sticking to the pan.  Depending on your oven, the omelet bakes in 10 to 15 minutes. Keep an eye on it so it doesn't get too brown.

Margaret's Morsels | Baked Omelet Roll
The baked omelet.

Like any omelet, you can add fillings after it's baked, right before it's rolled. Because the omelet is fully cooked, make sure the filling ingredients are cooked or safe to eat as added.  My family enjoys the omelet with bacon. However, when I serve this to company, I only put cheese on the omelet and serve bacon, sausage or ham on the side.

Margaret's Morsels | Baked Omelet Roll
The omelet with cheese.

Margaret's Morsels | Baked Omelet Roll
The omelet with cheese and bacon.

Once the omelet is baked and the fillings are added, it's time to roll the omelet.  The rolling needs to be done while the omelet is warm or else it won't roll easily.  Slide a spatula under one of the short sides to release the omelet from the pan.

Margaret's Morsels | Baked Omelet Roll

Using your hands, roll the omelet to the other end of the pan creating a jelly roll.  Place the omelet on a platter and slice it into six pieces or let people cut their own piece. When cut, the omelet will have a pinwheel design.

Margaret's Morsels | Baked Omelet Roll

Don't double the recipe if you need more than six servings; the omelet will be too thick to roll.  If you have two 13 x 9-inch pans that will fit in the oven without touching -- air needs to circulate to ensure even baking -- bake two omelets at once.  If not, or you don't have two pans, bake the omelets one at a time.

Check my blog later this week for an accompaniment that goes great with both breakfast or lunch items on the brunch menu.

Baked Omelet Roll
6 Servings

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded Cheddar cheese

Put the eggs and milk in a blender.  Add flour, salt and pepper.  Cover and process until smooth.  Pour into a 13 x 9-inch baking pan that has been coated with nonstick cooking spray.  Bake at 400° for 10 to 15 minutes or until the eggs are set.  Sprinkle the omelet with cheese.  Roll the omelet up in the pan, starting with a short side.  Place seam side down on a serving platter.  Cut into 1-inch slices.

© Margaret's Morsels


  1. What a great way to fix an omelet. I'm going to make is a three cheese omelet using a combination of Cheddar, American and Mozzarella. Can't wait to see the next recipe!!!!

  2. Chris, Great idea to combine a variety of cheeses! Anybody else have ideas for the filling?

  3. Thank you for sharing on Moore Crazy Yummi Crumbs Hun today! I decided to adapt your recipe and make it into a Mexican Omelet tonight. It rolled so much better than I expected we loved it! I'll be sharing the recipe (linking to you, of course) in the next few weeks. Thanks so much for the idea!

    1. Bernadette, I'm so glad you all liked the omelet! t's such a versatile recipe since the fillings can be varied everytime you make the omelet. I was skeptical about rolling it the first time I made it, but it works every single time. Thanks for writing and for sharing the link!

  4. Great idea, Margaret! I will definitely try this. I wonder if I could just bake it on a Silpat?

    1. If your Silpat fits in a 9 x 13-inch pan, you could probably use it instead of greasing the pan. You might even be able to lift the Silpat out of the pan and then roll the omelet. I'm not entirely certain, though, because I don't have a Silpat. Hope this helps.