Bacon Omelet Roll with Salsa


  • 8 eggs
  • 1 cup milk
  • 1/3 cup flour
  • 1 red pepper, finely chopped
  • 8 slices OSCAR MAYER Bacon, cooked, crumbled
  • 3 green onions, finely chopped
  • 1 tsp dried oregano leaves, crushed
  • 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
  • 1 cup TACO BELL(R) HOME ORIGINALS(R) Thick N Chunky Salsa, warmed


  1. Line 15x10x1 inch pan with parchment paper, with ends extending over shortest sides of pan and spray with cooking spray.
  2. Beat eggs, milk and flour in large bowl with whisk until well blended.
  3. Stir in next 4 ingredients and pour into prepared pan.
  4. Bake 14 to 16 minutes or until edges are almost set.
  5. Top with cheese and bake 2 minutes or until melted.
  6. Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled.
  7. Place on platter and cut into slices.
  8. Serve with salsa.

Courtesy of KRAFT Foods


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