BACON OMELETTE ROLL WITH SALSA

8 eggs
1 cup milk
⅓ cup flour
1 red pepper, finely chopped
8 slices cooked bacon, crumbled
3 green onions, finely chopped
1 teaspoon dried oregano leaves, crushed
1 cup shredded sharp Cheddar cheese
1 cup thick and chunky salsa, warmed

Heat oven to 180ºC / 350ºF.
Line 15 x 10 x 1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Beat eggs, milk and flour in large bowl with whisk until blended.
Stir in next 4 ingredients. Pour into prepared pan.
Bake 14 to 16 minutes or until edges are almost set.
Top with cheese, bake 2 minutes or until melted.
Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled.
Place on platter; cut into slices. Serve with salsa.

Recipe posted by Adam Cloete
Photo: Adam Cloete