You know I like to share my favorite recipes here and this one has been mentioned before, but it deserves and update with its very own post. Omelet roll looks pretty fancy and is perfect to serve at a fancy brunch!

The simplest version of this omelet roll uses cheese, but there are so many possibilities! I added ham lunchmeat for the omelet roll in these photos. Here are a few other ideas to try:

Herbs: Sprinkle the egg mixture with fresh or dried herbs before baking. Suggestions include oregano, parsley, thyme, chives, or basil.

Spinach: Stir 1 cup chopped spinach into the egg mixture before pouring into the pan.

Meat: Top the baked omelet with finely diced, cooked ham, cooked and crumbled bacon, or browned loose sausage. Cover with shredded cheese.

Vegetables: Top the baked omelet and then top with sautéed, chopped vegetables such as mushrooms, sun dried tomatoes, onion, or peppers. Cover with shredded cheese

Cheese: The basic version calls for cheddar but any cheese would work! Try it with swiss, feta, pepper jack, monterey jack, or mozzarella.

Here is the base recipe to get you started:

Baked Omelet Roll
6 large eggs
1/2 cup flour
1 cup milk
salt and pepper to taste
1 cup shredded cheddar cheese

Combine everything except the cheese in a blender or food processor. Blend well. Place parchment paper in 9 x 13 pan. Pour egg mixture into pan. Bake at 400 degrees for 15-20 minutes or until eggs are set. Remove from oven and sprinkle cheese on top. Allow to cool until it isn't too warm to handle. Roll from one short end and tuck the other short end underneath. Slice and serve.