Rating: 3.13 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

Sausage and eggs don't always have to be for breakfast.

Martha Stewart Kids, Summer, Martha Stewart Kids, Summer 2003, Martha Stewart Kids, Summer 2003

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Place wax paper in bottom; spray generously. Separate eggs, placing whites in mixing bowl. Add salt to egg whites; whisk until stiff peaks form. In a separate bowl, whisk yolks with flour, Parmesan, oregano, and pepper. Add a spoonful of whites to the yolks; mix gently. Using whisk, gently fold in remaining whites.

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  • Transfer mixture to prepared baking sheet; spread evenly. Bake until lightly golden, 10 to 12 minutes. Run a knife around edge to loosen, and turn omelet onto a clean kitchen towel; peel off paper. Gently roll omelet lengthwise, jelly-roll fashion, in towel.

  • Make filling: Roughly chop sausage; brown in skillet over medium-high heat, breaking it up, about 10 minutes. Stir in tomato. Unroll omelet; layer with half the mozzarella, all the filling, and then remaining mozzarella; roll up, sealing end by brushing it with milk. Place roll, seam side down, on baking sheet; brush with milk. Bake for 10 minutes. Cut into slices, and serve.

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Reviews (1)

8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
03/15/2017
What temperature should this be baked at?