Breakfast for Dinner: Family-Style-No-Fuss-Rolled-Omelet

• Breakfast for dinner usually happens once a week at the Mollo household because it is fast, cheap, super easy, and doesn't require a trip to the market.  A friend of mine sent me this Martha Stewart recipe and what a fun twist on a breakfast staple: the omelet.  I adjusted the recipe to my taste, in usual "cooking girl" fashion and it was a success!  You can really add whatever filling you like.  The presentation was beautiful (note to self: take. more. pictures.) and would be a great entertaining dish for say .... a breakfast or brunch.  If you follow a few easy steps, you have a new way to enjoy breakfast . . . for dinner!  
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• I know what you are thinking.  Slow down Mollos, you guys are just too adventurous.  And on a Wednesday?!
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• Ingredients
• 1 cup milk
• 1/3 cup all-purpose flour 
• 8 large eggs (I do a mix of whites and yolks and tonight I only had 5 eggs, so I used 2 whole eggs and 3 whites and just adjusted the other ingredients.  You can't go wrong so don't stress out if you are worried about the measurements.)
• 1 tablespoon Dijon mustard (secret ingredient!)
• salt and ground pepper
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• Add-ons/Suggestions: (this is where you can get creative and create a rolled omelet that matches your personal taste.)
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• Sausage/Spinach/Basil/Parmesan Omelet
• Half a bag of spinach (sauteed)
• 2 chicken sausages cut into cubes (sauteed)
• 1-2 tbs. of fresh basil
• 1/2 cup of parmesan

Spinach and Chedder Omelet

half a bag of spinach (sauteed)

• 1 1/2 cups shredded cheddar 

Caprese Omelet

basil

fresh chopped tomatoes

1 1/2 cups of shredded mozzarella

Denver Omelet

ham cut into cubes

1 1/2 cups of chedder

Greek Vegetable Omelet

1 onion (sauteed)

1/2 cup of mushrooms (sauteed)

1/2 cup of tomatoes

1/2 cup of zucchini (sauteed)

1 cup of feta

Instructions

Preheat oven to 350 degrees.  Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with cooking spray.

1. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle whatever add-ons you like over the top in an even layer.
2. Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheese (if using); 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!