Oven Omelet Roll

1 cup milk
1/3 cup flour
8 eggs
1/2 tsp. salt
1 red pepper, diced
8 slices bacon, cooked and crumbled

(can substitute diced ham or omit for a vegetarian option)

3 green onions, diced
1 tsp. oregano
1 cup shredded cheddar cheese

Preheat oven to 350〫F. Line a jelly roll pan or cookie sheet with parchment paper. Crease the edges to conform to the pan. Spray with non-stick cooking spray. Beat milk and flour with a wire whisk in a small bowl until lumps disappear. Add eggs and beat until smooth. Mix in salt, red pepper, bacon, green onion and oregano. Pour into prepared pan and bake for 12-14 minutes, or until edges are nearly set. Remove from oven and sprinkle with shredded cheese. Return to the oven until set and cheese is melted, about 2 minutes. Remove from oven and immediately roll up omelet, tucking one short end tightly under and peeling the paper off as you roll. Cut in half and place on a serving plate. Cut into slices. Serve with warmed salsa, if desired. Serves 5-6.

I serve this with a fruit salad mixed with a little brown sugar and orange juice.