Baked Omelet Roll

Baked Omelet Roll
6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese


1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour

into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.

For more food storage recipes, visit

Add comment