Wednesday, March 17, 2010

Ham and Cheese Omelet Roll

This is an interesting new way to make an omelet to feed multiple people. I found this recipe in my Taste of Home Cookbook and brought it to a brunch recently. I added in some red pepper and mushrooms into the filling along with my favorite Red Leicester cheese. This is a great breakfast dish but also a great meal for Phase 1 of the South Beach Diet.


4 oz cream cheese, softened
3/4 cup milk
2 Tbsp all-purpose flour (I used whole wheat flour)
1/4 tsp salt
12 eggs
2 Tbsp Dijon mustard
2 1/4 cups shredded cheese, divided
2 cups finely chopped cooked ham
1/2 cup thinly sliced green onions

Alternative filling adders:
2 Tbsp chopped mushrooms
2 Tbsp chopped red bell pepper
1/4 cup chopped onion


In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well.

Pour into a 15" x 11" x 1" baking pan lined with parchment paper and lightly greased. Bake at 375 F/190 C for 30-35 minutes or until eggs are puffed and set.

If adding addition filling items, saute them in small fry pan until soft while the eggs are baking.

Remove the eggs from the oven. Immediately spread with the mustard and sprinkle with one cup cheese.

Sprinkle with the ham, onions, 1 cup of cheese and other filling items (if desired).

Roll up the short side, peeling the parchment paper away while rolling.

Center the roll with the crease at the bottom.

Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted.

***Note: If you don't have a 15"x11"x1" pan you can use a 9x13" pan but only make 3/4 of the batch above to accommodate the pan.

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