Mexican Rolled Omelete

• 8 eggs (large or extra large, not medium or jumbo)
• 1 cup milk (no low fat 2-inch is ok)
• 13 cup flour
• 1 tablespoon fresh cilantro, fine chopped
• salt
• pepper
• 34 cup chorizo sausage, browned and drained (Mexican, which is the soft chorizo, which is different than the Spanish chorizo which is hard, and c)
• 12 red pepper, fine chopped
• 12 green pepper, fine chopped
• 4 scallions, finely chopped
• 1 cup monterey jack pepper cheese, shredded
• salsa
• olive
• avocado

1. Chorizo -- Remove the chorizo from the casing and saute in a non-stick pan (preferred) on medium heat.
2. If using non-stick you don't need any oil.
3. If using a stainless pan you may need to add just a drizzle of olive oil, not much - chorizo has enough natural fat.
4. Saute until golden brown.
5. Remove to a plate lined with a paper towel to absorb any extra grease.
6. Vegetables -- Personally, I drain any drippings from the chorizo and then add the peppers to the pan and cook just a few minutes 3-4 until they begin to soften - you just want them to be tender.
7. Again, non-stick I don't worry about any oil but if using a stainless pan you can always just use a drizzle of oil or butter if you want.
8. Add in the scallions at the end and just toss to warm up.
9. Set to the side.
10. Eggs -- Whisk the eggs well and slowly add in the milk, flour, salt (approx 1/2 teaspoon), pepper (approx 1/4 teaspoon) and cilantro.
11. Mix well to combine and then fold in the peppers, scallions and chorizo.
12. Omelete -- In a 13 x 9" pan, line with parchment (this the key and you cant change this.)
13. Use enough so the the paper comes up the sides, don't just cover the bottom, just one big piece.
14. Press the paper in good and press in the corners so it covers the whole bottom and the sides.
15. Spray with non-stick spray.
16. Add the egg mixture to the pan.
17. Bake -- Oven at 350 degrees, middle shelf.
18. Bake 10-12 minutes until the eggs begin to set.
19. Then sprinkel the cheese over the top and bake another 5 minutes or so until the cheese melts and the eggs are set.
20. Remove from the oven and let it set just a minute or two before rolling it.
21. Rolling -- Here is the fun part.
22. Lift the parchment paper up from one of the short (9") end and lift until a inch or two folds over.
23. This is just like making a log.
24. Use the parchment to continue to roll up the omelete.
25. It is actually very easy to do and rolls very easily.
26. Just make sure to roll it tightly not too loose.
27. Serve -- After rolling it all up, just lift up in the parchment and transfer to a serving platter.
28. One giant rolled omelete!
29. Garnish with salsa, olives and serve with sour cream.
30. If you are doing others fillings, garnish with whatever you like.
31. You can really do anything you like.
32. Just slice and serve - the cheese holds everything together.
33. It is fun and unique, and doesn't take long.

eggs, milk, flour, fresh cilantro, salt, pepper, chorizo sausage, red pepper, green pepper, scallions, monterey jack pepper cheese, salsa, olive, avocado

Taken from www.food.com/recipe/mexican-rolled-omelete-423690 (may not work)