Ingredients
• 8 large eggs
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 tablespoons grated Parmesan, cheese
• 1 tablespoon dried oregano
• 1/4 teaspoon freshly ground pepper
• 1/2 or up to 1 pound ground sausage
• 1 medium tomato, cut into small pieces (about 8 ounces)
• 2 cups grated mozzarella cheese
• 1/4 cup milk, for brushing
• Nonstick cooking spray
Directions
1. Preheat oven to 350 degrees.
2. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Place wax paper or parchment in bottom; spray generously. Separate eggs, placing whites in mixing bowl. Add salt to egg whites; whisk until stiff peaks form. In a separate bowl, whisk yolks with flour, Parmesan, oregano, and pepper. Add a spoonful of whites to the yolks; mix gently. Using whisk, gently fold in remaining whites.
3. Transfer mixture to prepared baking sheet; spread evenly. Bake until lightly golden, 10 to 12 minutes. Run a knife around edge to loosen, and turn omelet onto a clean kitchen towel; peel off paper. Gently roll omelet lengthwise, jelly-roll fashion, in towel. This worked very well and was much easier than I thought it would be. The egg rolled easily and didn't crack.
4. While egg roll/omelet is cooling, make filling: Roughly chop sausage; brown in skillet over medium-high heat, breaking it up, about 10 minutes. Stir in tomato. Unroll omelet; layer with half the mozzarella, all the filling, and then remaining mozzarella; roll up, sealing end by brushing it with milk. Place roll, seam side down, on baking sheet; brush with milk. Bake for 10 minutes. Cut into slices, and serve.
Everybody loved the breakfast--of course those of my children who turn up their noses at eggs were not in attendance. Every speck of the egg roll was devoured. I think I'll make this again.
