1 cup Milk
½ cup Flour
½ tsp Salt
¼ tsp Pepper
1 cup Shredded Cheese
Place Eggs and Milk in Blender. Add the Flour, salt and pepper. Cover and process until smooth.
Pour into a greased 9 x 13 Pan.
Bake at 450 degrees for 20 minutes or until eggs are set.
Sprinkle with Cheese and any other desired filling. I used tomatoes and portabella mushrooms. Roll up in pan starting with a short side. Place seam side down on a serving platter.
Cut in ¾ inch slices.
You can make this recipe with fresh eggs and milk or you can make it a food storage recipe by replacing the fresh ingredients with the following:
1/3 cup Dehydrated Eggs and 2/3 cup Water for the Eggs
3 Tablespoons Powdered Milk and 1 cup water for the Milk
What's for Dinner?
Baked Egg Roll and a fresh Garden Salad