Bacon Omelet Roll with Salsa

In Breakfast, Recipes by Jamie Vos0 Comments

  1. 8 eggs
  2. 1 cup milk
  3. 1/3 cup flour
  4. 1 red pepper, finely chopped
  5. 8 slices cooked OSCAR MAYER Bacon, crumbled
  6. 3 green onions, finely chopped
  7. 1 tsp. dried oregano leaves, crushed
  8. 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
  9. 1 cup TACO BELL® Thick & Chunky Salsa, warmed
  1. Heat oven to 350ºF.
  2. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
  3. 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.
  4. 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.


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