Italian Egg Roll recipe
Serve this for breakfast, or cut smaller rounds to pair with crackers as an appetizer. Great for the kids’ lunch, or a snack at work!
Preheat oven to 350°. Vigorously whisk eggs, milk, flour, oil, S&P until smooth. Pour into a 7 x 10-inch, jellyroll-style baking pan with Teflon® nonstick coating. Bake 20 minutes or until egg puffs up and is golden brown. (Egg will settle.) Spread with pesto, and then add tomatoes, prosciutto, mozzarella, mint. Roll up from small end; place on work surface and cut into 1-1/4-inch rolls.