companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Saturday, March 1, 2014

Oven Baked Rolled Omelet, Still a Favorite

When you need to make omelets for a crew, getting them ready at once can be a chore. This omelet eliminates the problem with the timing, It will feed 6 and it is ready all at once. Great news if you can agree on the fillings. These are just optional. You can use ham, chorizo, bacon or any protein you like. Mushrooms are a great addition, or olives. Vary the cheese--Swiss, Pepper Jack, mmm. Switch out the herbs. Customize to your hearts content.

This really is not complicated. The parchment paper does all the work for you. It looks impressive, though, so I won't tell if you don't.

Oven Baked Rolled Omelet

8 eggs 
1/2 cup heavy cream
1/2 cup water
2 tbsp coconut flour
1/2 lb fresh sausage, cooked and crumbled
1 cup diced onion and pepper blend
1 cup shredded cheese
1 tsp dried oregano
additional toppings: sour cream, guacamole, salsa, extra cheese

Line a jelly roll pan (or large cookie sheet with sides)  with parchment paper turning up the edges to contain the egg mixture. In a large bowl, beat the eggs, heavy cream, water and coconut flour. Pour into the prepared pan. Top the egg mixture with the sausage, vegetables, half the cheese and the oregano.

Bake 14-16 minutes at 375 degrees or until edges are set. Top with remaining cheese and bake another 3 minutes or more until the cheese is melted and the center is fully set. Remove from oven and roll the omelet immediately, starting from the short end and peeling the paper off as you roll. Place the rolled omelet on a platter and slice to serve. Garnish with toppings as desired.

6 servings

1 serving:  319 calories       14 g protein    27 g fat     3 g net carbs


I first featured this recipe in the Low Carbing Among Friends Volume I. It is one of those family favorites that never gets old. I sometimes make one for our smaller family and save some slices for weekday breakfasts.

On days when I am not needing extra servings, I scaled down the recipe for just 4 servings. Then you can use an oblong casserole dish instead of a cookie sheet. To drop it down to 4 servings, use 6 eggs, 3 tsp coconut flour, and cut the cream and water to a combined 3/4 cup. I just added both to the measuring cup to save effort. 

One more tip--I like to roll the omelet, then let it sit with the parchment paper still wrapping the outer surface for about 5 minutes to cool. That sets the shape so it holds together beautifully when sliced. This is great with some fresh berries and Jennifer Eloff's Cheese Biscuits. That recipe is on page 70 of the Low Carbing Among Friends Vol. I. If you don't own this cookbook series, you really need to order them. My copy is ragged I have used it so much. To order: http://amongfriends.us/24-7-LCD.php



Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends


Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

3 comments:

Amanda McKinney said...

I'm allergic to coconut. Can I use a different kind of flower?

Matthew @ Lasik for Your Surgeon said...

Sounds awesome!

Lisa Marshall said...

Yes, any low carb flour will work, but you will need twice as much since coconut flour is so absorbent.