It’s no secret around here that we are really into eggs. We all tolerate them well. They fill us up and are a convenient, cheap meal for breakfast, lunch, or dinner. There are many, many ways to make them, and we like them all–poached, over easy, scrambled, you name it.
So naturally we are very into omelets. They feel fun. They feel individual (well, ‘cuz they are). You get to do whatever you like with your filling. It’s a good time. However, it’s hard to sit down as a family to a meal of omelets, because you can really only make one at a time. So, one person’s is getting cold while the other person’s is cooking, and we are a family of four, so that’s a lot of cold eggs which are not as good.
But, alas! I have a solution to this problem now! You get all the omelet-y goodness, but everybody eats at the same time. And it is found in this here egg roll up! Think of it as a giant omelet that you can slice into individual pieces. It is still fun, and no one is slaving over the omelet pan while everybody else eats in shifts.
Also, it is customizable! This bacon mushroom version is my favorite because bacon. It’s also an excellent way to sneak some greens into your family’s diet (and they will not even notice!). My version is gluten free and dairy optional. I do use some cheese because we all do okay with a bit of cheese, but you could totally leave it out, and it will still be delicious, and then this meal is also dairy-free.
A few notes about the recipe…
- Don’t substitute aluminum foil for the parchment paper. I have heard that it does NOT work very well. Parchment paper is amazing for a million things. Case in point: this recipe.
- If dairy is your thing, you can totally use milk or heavy cream instead of the almond milk. It will taste great, no doubt. However, I didn’t miss the milk at all in my version.
- If gluten is also your thing, you can use flour instead of arrowroot, but, again, I didn’t miss the flour in my version.
- I find plain, unsweetened almond milk works best for an “alt” milk in this recipe. Cashew or another nut milk would probably work well, too. I don’t like coconut milk as well for this recipe because the coconut flavor tends to come through, but it does also work if you can’t do nuts.
- The filling possibilities are endless here: think spinach, artichoke, and mozzarella or chicken and roasted red peppers. Go crazy here, just keep the filling to 1-1 1/2 cups.
Okay, onto the recipe!
- 6 slices of bacon
- 1 c. sliced mushrooms
- 1 c. fresh spinach
- 8 oz. gruyere
- 10 eggs
- 1 c. plain, unsweetened almond milk
- 2 T. butter, melted
- ¼ c. arrowroot starch
- sea salt & fresh cracked pepper
- Preheat the oven to 350 degrees.
- Line a jelly roll pan or large baking sheet with parchment paper, making sure the paper hangs over the sides of the pan as much as possible.
- Heat a saute pan over medium heat.
- Chop the bacon into small, ½ inch pieces.
- Add the bacon to the preheated saute pan and stir occasionally.
- Meanwhile, roughly chop the mushrooms and spinach.
- When the bacon is about halfway to your desired level of crispy (maybe 5 minutes), add the mushrooms and spinach to the pan. Stir occasionally, and remove from the heat when the bacon and mushrooms are cooked to your liking.
- Meanwhile, crack the eggs into a large bowl. Whisk them vigorously (or use an immersion blender fitted with the whisk attachment) to beat them until they are a bit foamy.
- Add the almond milk, butter, arrowroot starch, salt, and pepper to the eggs. Continue whisking for about 2 minutes until they are foamy, with lots of large bubbles. (This will help them fluff up nicely in the oven.)
- Carefully pour the egg mixture onto the parchment paper lined jelly roll pan.
- Spread the bacon mushroom mixture over the egg mixture.
- Carefully transfer the pan to the oven and bake for 12-14 minutes.
- Meanwhile, grate the cheese.
- When the egg mixture is cooked, or nearly cooked, and looking fluffy, remove the pan from the oven, sprinkle the grated cheese over the eggs, and return the pan to the oven for about 1 minute until the cheese is melted.
- Remove from the oven and let it set for about 5 minutes. Then carefully roll the eggs from the long side of the pan into a roll. Pull up on the parchment paper to help you roll it without burning your hands!
- Slice and serve with a green salad and fresh fruit.
Recipe adapted from SimpleBites.net.
Great idea! We like eggs in omelet form over here, too. 🙂