Sausage Apple Omelet Roll
Yield
6 servingsPrep
25 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salad dressing
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 12 | large |
eggs
separated |
|
| 1 ½ | cups |
sausage
bulk, cooked, drained |
*
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| ¾ | cup |
apples
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salad dressing
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 12 | large |
eggs
separated |
|
| 355 | ml |
sausage
bulk, cooked, drained |
*
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 177 | ml |
apples
chopped |
*
|
Directions
Combine ½ cup salad dressing, flour, salt; gradually add milk and beaten egg yolks.
Cook, stirring constantly, over low heat until thickened.
Remove from heat, cool 15 minutes. Fold in stiffly beaten egg whites.
Pour into 15x10x1 inch jelly roll pan lined with greased wax paper.
Bake at 425 degrees F. for 20 minutes. Invert onto towel.
Carefully remove wax paper.
Cover with combined remaining salad dressing, sausage, ¾ cup cheese, and apple.
Roll up omelet, starting at narrow end.
Place, seam side down, on serving platter. Top with remaining cheese.
