ROLLED OVEN OMELET

ROLLED OVEN OMELET

ROLLED OVEN OMELET

4 oz. cream cheese, softened

¾ c. milk

2 T. all-purpose flour

¼ t. salt

¼ t. pepper

12 eggs

2 T. Dijon mustard

2-1/4 shredded mild cheddar cheese

2-1/4 c. finely chopped ham

½ c. sliced green onion

¼ c. red pepper, chopped

Fresh chives and parsley

Preheat oven to 375. Line a 15x10 inch-baking pan with parchment paper. Spray parchment with cooking spray.

In a blender, mix together softened cream cheese and milk until smooth. Add flour, salt and pepper. After whipping well in the blender add eggs. Pour egg mixture into lined pan. Place in preheated oven and bake for 20-25 minutes (eggs will be set).

Remove eggs from oven and promptly spread eggs with mustard and 1 c. of cheese, keeping ingredients ½ inch from edges. On top of the mustard and 1 c. cheese sprinkle with ham, onions, red pepper and 1 c. of cheese. Roll up from short side, peeling parchment away. Sprinkle top of the roll with remaining ¼ cup of cheese. Put back in oven until cheese is melted. Garnish with cut parsley or chives.

IT’S EGGS-CELLENT!!

Estelle Smith "Don't be afraid to roll this up tight."