Webster defines a omelet as “a dish made from eggs and other items, such as bacon, cheese, and ham and cooked until set.” When I was discussing a choice for a breakfast recipe with my friend, Carrie Lynn, she voted for this one -- which is a different twist on the omelet.
As far as omelets go, they can be plain, spicy or exotic. You can fill a traditional omelet with anything from humble ham to exotic eggplant.
The Ham Omelet Roll uses simple ingredients and is impressive in its presentation. It is also a healthier version of the traditional omelet because it is baked, not fried. To make it even more healthy, use egg whites only.
Ham Omelet Roll
1 pkg. (8 oz.) cream cheese, softened
1/2 cup milk
2 tablespoons plain, all-purpose flour
10 to 12 eggs (if using jumbo eggs, just use 10, if small or medium eggs, add all 12)
3 tablespoons prepared mustard
2 cups shredded cheddar cheese (divided)
2 cups finely chopped ham
1/2 cup thinly sliced green onions
1/4 tsp. salt and pepper
Line the bottom and sides of a 15-inch by 10-inch by 1-inch baking pan with parchment paper. Lightly spray with any non-stick cooking spray. Set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour, salt and pepper. Mix until combined.
In a larger bowl, beat the eggs until blended. Add cream cheese mixture and mix well. Pour mixture into prepared baking pan. Bake for 25 to 30 minutes at 375 degrees or until eggs are puffed and set. Remove from oven and immediately spread with mustard.
Sprinkle with one cup of the cheddar cheese. Sprinkle with ham, onions and about 3/4 cup of the remaining shredded cheese, reserving the 1/4 cup leftover cheese to sprinkle on top.
Roll up from short side, jelly-roll style, peeling parchment paper away while rolling. Sprinkle the remaining 1/4 cup cheese on top and bake about 2 or 3 minutes longer or until cheese has melted.
Let set a few minutes before slicing.