Ham and Cheese Omelet Roll (6 and 12 serving versions)

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This is a fun way to do omelets. I also think it is easier than the traditional when you have several omelets to make. I originally got this recipe from a Taste of Home magazine. The recipe makes 12 servings in a jelly roll pan, but I reduce the recipe to make 6 servings in a 9 x 13. I have included both recipes. The 9 x 13 size is perfect for my family of 5, but if you have guests over the jelly roll pan size comes in handy. You also don't have to stick with a ham and cheese filling, put whatever you like to have in your omelet. I personally love bacon and mushrooms in my omelet.

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  • 6

Ingredients

  • SERVINGS VERSION:
  • 2 Ounces Cream Cheese, softened
  • 1/4 Plus 1/8 Cup Milk
  • 1 Tablespoon All-purpose Flour
  • 1/8 Teaspoon Salt
  • 6 Eggs
  • 1 Tablespoon Dijon Mustard
  • 1 Cup Shredded Cheddar Cheese, divided
  • 1 Cup Finely Chopped Fully Cooked Ham
  • 1/4 Cup Thinly Sliced Green Onions
  • TWELVE SERVINGS VERSION:
  • 4 ounces Cream Cheese, softened
  • 3/4 Cup 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

Preparation

Step 1

SIX SERVINGS VERSION:

Line the bottom and sides of a greased 9 x 13 baking dish with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and slowly add milk until smooth. Add flour and salt; mix until combined.

In a large bowl, beat the 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 and use parchment paper to remove egg from the pan. Immediately spread with mustard and sprinkle with 1/2 cup cheese. Sprinkle with ham, onions and 1/2 cup cheese.

Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; place roll in pan and bake 3-4 minutes longer or until cheese is melted. Yield: 6 servings.

TWELVE SERVINGS VERSION:

Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan (jelly roll pan) with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and slowly add milk until smooth. Add flour and salt; mix until combined.

In a large bowl, beat the 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 and use parchment paper to remove egg from the pan. 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; place back on baking pan bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.

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