Ingredients
- 6 eggs
- 1/4 cup milk
- 1/4 tsp salt
- 2 tsp vegetable oil
- 2 cups sliced mushrooms
- 1 tbsp chopped fresh thyme (1/2 tsp dried)
- 1/4 tsp pepper
- 2 green onions, sliced
- 2/3 cup shredded Cheddar cheese
Preparation
Step 1
Line bottom of 13- x 9-inch (3.5 L) metal cake pan with parchment or waxed paper; grease paper and sides of pan. Set aside.
In bowl, whisk together eggs, milk and salt ; pour into prepared pan. Bake in 400°F (200°C) oven for 10 minutes or until centre is firm when touched.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated. Stir in onions.
Invert egg onto work surface; peel off paper. Sprinkle with half of the cheese spread mushroom mixture over top. Starting at narrow end, roll up jelly roll-style.
Return omelette roll to cake pan; sprinkle with remaining cheese. Broil for 3 to 5 minutes or until cheese is bubbly. Slice crosswise to serve.
Makes 4 servings.