July 26, 2011
Brunch: Part 1
This is the first of a three part brunch series.
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.
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.
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.
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.
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.
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.
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
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