Ingredients
- 6 eggs
- 1 cup lowfat milk
- 1/2 cup all-purpose flour (can use gluten-free flour)
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup shredded cheese (Choose your favorite! I have used four pepper, Colby, cheddar or mozerella)
Directions
Preheat oven to 400 degrees F (oven must be hot) (230 degrees C). Spray a 9×13 baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and blend until smooth about 30 sec. Pour into prepared baking pan.
Bake in preheated oven until set and slightly browned, about 20 minutes. Sprinkle with cheese. Add vegetables, or herbs to your tastes. We like parsley, basil, thyme or oregano fresh from the garden. For vegetables fresh tomatoes and spinach are colorful.
Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. End with the omelet resting on seam. Slice into approx. 1″ slices and slip onto plates.