Light and fluffy, this omelet is made with basic pantry staples, is baked in the oven and rolled up like a pinwheel. Slice and enjoy!
This recipe and post are sponsored by Turkey Farmers of Canada. As always, all opinions are my own.
It’s such strange times we’re living through right now. With most everything closed and the nation under a “stay at home” order, Canadians are finding comfort in cooking and baking during the pandemic. Everyone seems to be trying their hand at making a sourdough starter or finally getting around to using up all those ripe bananas in the freezer. I’m guilty of both.
While baking is calming the masses, cooking wholesome meals has gotten trickier. First, you have to brave the world with hand sanitizer, disinfecting wipes and get yourself down to a grocery store, where you probably have to wait in line to get in. Once inside, the goal is to get out as soon as possible, avoid all human contact and not to touch anything unless you’re going to buy it. Chances are, they don’t have everything you’re looking for anyways, which makes you grumble a bit and trudge on. I used to love grocery shopping. Funny how things can change in the course of a month.
All that aside, I’ve been fortunate to have access to many pantry staples during the pandemic, such as eggs, fresh veggies and all forms of dairy. When I make my grocery lists, like most folks these days, I’m sticking to the basics, the stuff we know and love, and cooking using a lot of what we already have on hand in the cupboard. For us, that means we cook a lot with rice, eggs, a good variety of veggies, noodles, and turkey. Turkey is one of our choice proteins because of its versatility – you can get both turkey sausage and bacon, make it into meatloaf or even tossed into a veggie stir fry. It can be used in so many delicious ways and it’s a great way to switch up the same ‘ole same recipes you make on repeat.
Breakfast foods at all times of the day are one of those things that are always on repeat in our kitchen. Not because we’re uninspired, but simply because we love breakfast so much. One of the most versatile dishes we make is the trusty omelet, except it doesn’t look like your regular omelet. Instead of being prepared in a frying pan and gently flipped (or in my case, flipped and then scrambled, because I just don’t have the magic touch), this one is baked on a cookie sheet in the oven and rolled up like a jelly roll.
The beauty of a recipe like this, is that it’s completely customizable and uses the most basic of ingredients that you probably already have in your fridge – eggs, milk, cheese and your favourite veggies. Turkey makes a great addition to the omelet as well. This recipe uses a delicious turkey Kielbasa that adds great smokiness to the omelet. A flavourful turkey sausage, removed from its casing, crumbled and fried would also be a great addition.
A huge benefit to serving an omelet that is baked in the oven, is that it feeds a crowd quickly and easily. Or, if you’re a small family like mine, it makes for great leftovers for future meals. Even my 9-month of daughter gobbles this omelet up!
-this omelet is baked on a 10×15 inch cookie sheet. This might sound like an obscure size, but I bet you have one in your cupboard. It’s often referred to as a Jelly Roll pan, but it’s just a small, lightweight cookie sheet.
-this recipe is seasoned with soy sauce, but any salty sauce will work. I often use some fish sauce instead but realize that fish sauce isn’t a pantry staple for most people. You can use a little Worcestershire too, if you like. Good old fashioned salt does the trick as well.
-the omelet keeps well in the fridge for a day or two and makes great leftovers.
Turkey Kielbasa and Cheese Rolled Omelet
- ¼ cup finely chopped onion
- ½ cup chopped green pepper
- 4 tsp canola oil divided
- 100 grams Turkey Kielbasa sausage casing removed, and finely chopped
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 8 large eggs
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon soy sauce
- 1/8 tsp freshly cracked black pepper
- 2 cups grated cheddar cheese
- 2 tablespoons sliced green onions for serving
- Preheat oven to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray or brush with 1 tsp canola oil and line it with parchment paper. Pro Tip: gently scrunch the parchment into a ball, and then smooth it out again. Doing this will allow the parchment to lay flatter and sit nicer in the creases and corners of the pan. Allow an overhang of a few inches on all sides, and lightly spray or brush the top of the parchment paper with oil (1 tsp would be sufficient). The parchment makes sure the egg won’t stick to the pan, and the oil on top will ensure the egg doesn’t stick to the parchment when you roll it up. Set aside.
- In a skillet over medium heat, add remaining 2 tsp canola oil and sauté onions until just starting to soften, then add the peppers. Sauté for 1-2 minutes, or until desired doneness of veggies. I prefer a little crispness to my peppers, so I don’t tend to cook them too long. Remove from heat and allow to cool slightly.
- Place the flour in a small bowl and slowly pour the milk over the flour in a steady stream. Whisk until smooth and ensure there are no lumps.
- In a medium bowl, whisk together the eggs, mustard, soy sauce, and pepper. Add the milk mixture and whisk for about 2-3 minutes, or until it has some medium to large sized bubbles. Pour the mixture into the prepared sheet and evenly sprinkle with the sautéed onions and peppers, chopped kielbasa and 1/2 cup of the cheese over the top.
- Bake for about 12 minutes, until the edges are set and the center is beginning to set (it will still be a little wobbly). Remove from the oven, sprinkle 1 cup of cheese on top, and bake for another 5 to 6 minutes, until the cheese is just melted and the center has set. Remove the pan from the oven and let cool for about 5 minutes.
- Once the omelet and pan have cooled slightly, gently lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the green onions. Slice and serve warm.
Recipe adapted from Over Easy by Joy Wilson