Bacon Omelet Roll with Salsa
This Bacon Omelet Roll with Salsa is a fun and flavorful twist on the classic omelet. Light, fluffy eggs are baked in a sheet pan, then layered with crispy bacon and melty cheese before being rolled up into a delicious spiral. Sliced and served with a zesty salsa topping, it’s a protein-packed, low-carb meal that’s perfect for breakfast, brunch, or even a quick weeknight dinner.
Ingredients
8 Eggland's Best eggs, large
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
8 slices cooked bacon, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup 2% milk shredded sharp cheddar cheese
1 cup thick & chunky salsa, warmed
Preparation
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
- Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
- Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 206 |
| Fat | 13g |
| Saturated Fat | 9g |
| Cholesterol | 100mg |
| Sodium | 405mg |
| Carbohydrates | 9g |
| Dietary Fiber | 1g |
| Protein | 14g |
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