Pat Keast prepared a wonderful rolled omelet packed full of sausage and potatoes; a wonderful main course for brunch or when you want breakfast for dinner meals. Pat served the pretty slices with a creamy cheese sauce. She said she didn’t really have a recipe so I got on-line and found the following rolled spinach omelet recipe on marthastewart.com.
I simply substituted the basic ingredients Pat used; however, this is one of those dishes that can be personalized - fillings, spices and cheese.
Rolled Omelet Pat Keast, PC, OK
1 cup Milk
1/3 cup All-Purpose Flour
8 large Eggs
1 tablespoon Dijon Mustard
1 teaspoon Salt
ground Pepper, to taste
1-pound Sausage, crumbled, browned, drained
Onion, Bell Pepper of choice, if desired (saute in sausage drippings)
frozen Hash Browns, thawed
1-1/2 cups shredded Cheddar (6-ounces)
Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with olive oil. Line bottom of pan with parchment, waxed paper or foil, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
In a bowl, whisk together milk and flour. Add eggs, mustard, salt and pepper; whisk to combine. Pour into prepared pan.
Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.
Rolled Spinach Omelet:
Substitute 2 packages frozen chopped spinach, thawed and squeezed dry for the potatoes and sausage. Onion optional - omit bell pepper. Sprinkle spinach over top in an even layer, and, proceed as above.
Pat says the cheese sauce is your basic - but what is basic? I found the following recipe for a simple sauce that goes well with eggs from Larry Ervin on recipes. suite101.com. It’s also a great add on fresh steamed vegetables such as broccoli, asparagus, cauliflower and brussels sprouts or a quick fondue-like dip for that crunchy vegetable tray.
Easy Cheesy Sauce or Cheater’s Fondue
1/2 cup Milk, (whole, skim, low-fat, half & half, even cream: they all work)
1/2 cup Hellman’s
1/2 cup shredded Sharp Cheddar Cheese (or, use your favorite cheese. Just not process cheese.)
In a small saucepan, heat milk over a medium flame.
Whisk in the mayonnaise. It will be lumpy at first. Don’t worry about it.
Stir in a few shreds of cheese to see when the sauce is warm enough to melt cheese. When it is, stir in the rest of the ...
