The brunch crowd is used to omelets. Surprise them with something different—like this baked omelet roll with chorizo, salsa and melted cheese.
What You Need
Original recipe yields 8 servings
8 egg s
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 oz. Mexican chorizo, cooked, well-drained and crumbled
1/4 cup finely chopped fresh cilantro
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 cup TACO BELL® Thick & Chunky Salsa, warmed
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Let's Make It
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 3 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.
Substitute 1/2 cup finely chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham for the well-drained crumbled cooked chorizo.
How to Safely Add Eggs to a Recipe
When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.