ham and cheese omelet roll
Ham & Cheese Omelet Roll
This brunch specialty combines ham, cheese and green onions rolled into a soufflé-like omelet.
Ingredients:
- 4 oz (125 g) cream cheese, softened
- 3/4 cup (175 ml) milk
- 2 tbsp (30 ml) all-purpose flour
- 1/4 tsp (1 ml) salt
- 12 eggs
- 8 oz (250 g) ham, finely chopped (1 1/2 cups)
- 6 oz (375 ml) cheddar or swiss cheese, shredded (1 1/2 cups)
- 1/4 cup (50 ml) green onions with tops, thinly sliced
- 2 tbsp (30 ml) dijon mustard
Directions:
- Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and milk; whisk until smooth using Stainless Whisk. Add flour and salt; whisk to combine.
- In Classic Batter Bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well.
- Cut an 18-inch long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden.
- Meanwhile, finely chop ham using Food Chopper. Shred cheese using Rotary Grater. Thinly slice green onions with Chef's Knife.
- Remove omelet from oven; immediately spread with Dijon mustard using Skinny Scraper. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onions, if desired. Let stand 5 minutes to allow cheese to melt. Slice roll diagonaly into wedges using Bread Knife.
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