Spring Rolled Omelet

By á-830

Ingredients

• 4 oz. cream cheese, softened
• 3/4 cup milk
• 2 tbsp all purpose flour
• 1/4 tsp salt
• 12 eggs
• 2 tbsp Dijon mustard (optional)
• 4 tbsp Kalamata olives, pureed slightly, with bits of olive oil still visible (optional)
• 1 1/2 cups shredded cheese (Parmesan, cheddar, Gruyere, Swiss)
• 1/2 cup thinly sliced green onions
• 1 cup cooked ham, diced
• 1 cup frozen green peas
• 1 cup roasted red pepper, julienned, or 1 cup sun dried tomatoes, julienned
• 1 cup fresh asparagus, steamed but not soggy

Details

Servings 6

Preparation

Step 1

Preheat oven to 375-400 degrees.

Using cooking spray, grease a 15x10x1 jelly roll pan. Line the pan with parchment paper, going up the sides of the pan. Grease the paper and set aside.

In a blender, add the cream cheese and milk. Blend until smooth. Add the flour and salt and blend to combine. In a large mixing bowl, beat the eggs and add them to the blender. Blend well.

Place the prepared pan on the middle rack of the oven and preheat the pan for about 5 minutes.

Pour the egg mixture into the pan and bake for 20 minutes, until the eggs are puffed and set. Remove the pan from the oven and immediately spread the eggs with mustard, the olive puree, and a spread of your choice.

Sprinkle with 1 1/4 cups of the cheese, reserving 1/4 cup cheese. Sprinkle the rest of the ingredients. Roll up the omelet from the short side, peeling away from the parchment paper, tightening the roll-up with a metal spatula each roll. Roll, peel, tighten.

Sprinkle the top with the remaining cheese. Return the omelet to the oven for 3-4 minutes so that the cheese topping melts. Slice in 1 1/2 inch slices.