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Omelet Roll-up
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Source: Jean Porrett
| 8 – 10 | eggs, separated |
| Green peppers | |
| Red peppers | |
| Onions | |
| Mushrooms | |
| Scallions | |
| Breakfast Meat | |
| Shredded Cheese | |
| Salt | |
| Pepper | |
| Paprika |
Directions:
Line a jellyroll pan with parchment paper.
Spray pan and paper with cooking spray.
Cut and sauté all vegetables and cook breakfast meats.
Beat egg whites at high speed until soft peaks form.
Beat egg yolks slightly and fold into whites.
Add salt/pepper.
Spoon mixture into jellyroll pan, spreading evenly.
Bake at 300 for 30 – 45 minutes.
Spread cooked vegetables/meat and cheese evenly over baked eggs. (Reserve some for the top)
Roll up.
Apply cheese/veggies to top.
Sprinkle with paprika.
Bake another 15 minutes.
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