| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
c |
Milk |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
(4 oz) shredded cheddar cheese |
INSTRUCTIONS
SOURCE: Taste of Home, December '98/January '99 Issue
Place eggs and milk in blender. Add flour salt and pepper; cover and
process until smooth. Pour into greased 13" x 9" x 2" baking dish. Bake at
450° for 20 minutes or until eggs are set. Sprinkle with cheese. Roll up
omelet in pan , starting with short side. Please with seam side down on a
serving platter. Cut into 1 inch slices.
Posted to JEWISH-FOOD digest by judith trachtman
<Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman)> on Dec 1, 1998,
converted by MM_Buster v2.0l.
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