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I love to have company over for brunch, and this is one of my favorite dishes to make.  It has great flavor and looks so impressive. Don’t worry if you have a few bits of cream cheese that won’t totally mix into the egg mixture, I have tried every possible thing and I just can’t get it totally smooth. Once baked it doesn’t seem to matter.

Ham and Cheese Omelette Roll

4 ounces cream cheese, softened
3/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.  Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Yield: 10 servings

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