Baked Western Omelette Egg Roll

Preheat oven to 350 F. Spray an 11 x 17-inch jelly roll pan with non-stick cooking spray and line it with parchment paper. Make sure there is enough paper hanging over all of the edges to use it as a handle later. Then spray the parchment paper with more cooking spray.

In a large bowl, whisk together the eggs, milk, flour, ham, peppers, onion, salt and pepper.

Pour the mixture into the pan and spread evenly.

Bake for 14 minutes, just until the egg is no longer shiny. Remove it from the oven and top with shredded cheese. Put it back in the oven and bake for an additional 2 minutes.

Remove it from the oven and immediately begin to roll up the egg mixture. Start with one narrow end, pulling it up using the parchment paper. Start to roll the egg forward. Continue to roll it, using the parchment to avoid burning your fingers (pull the parchment away as you roll it) until you create a log.

Cut the log into 2 inch sections and serve.