Monday, July 23, 2012

Roasted Red Pepper, Bacon, and Onion Omelet Roll

The omelet roll was served this morning at the Avenue Hotel Bed and Breakfast with a side of sausage. After zucchini muffins and apple crisp both  prepared with fresh picked produce, zuc's from our garden and apples picked yesterday from our daughters trees in Canon City.


8 eggs
1 cup of 1/2 & 1/2
1/2 cup all purpose flour
1/2 t. salt
1/2 t. baking powder
5 strips of bacon cooked and crumbled
1 onion chopped and sauteed in butter
1 cup shredded sharp cheddar cheese

Roast a red pepper, peel and dice. I roast a pepper over the flame on the burner on my stove top. Turning until it is black and roasted all over. Place it in a bowl with plastic wrap over the top and let it cool, then peel, seed and dice.

Preheat oven to 450^.  Beat eggs and 1/2 & 1/2 until fluffy. Add flour, salt and baking powder and beat until smooth. Pour into a 13 x 9 baking pan sprayed with non-stick cooking spray. Bake until eggs are just set about 6 -7 minutes. Sprinkle bacon, onion, red pepper and cheese evenly on top. Bake about 5 minutes until cheese is melted. Starting from the long side, roll up the omlet while still in the pan. Place the seam down. Cut into slices.

RBon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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