- 8
- 20 mins
- 40 mins
Ingredients
- rated: 5 *****
- 4 ounces cream cheese, softened
- 3/4 cup milk
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour
- 12 eggs
- 1 large green pepper, chopped
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoons canola oil
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 plum tomato, seeded and chopped
- 1-1/4 teaspoons Italian seasoning, divided
Preparation
Step 1
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. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan.
Bake at 375° for 20-25 minutes or until set.
Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
Turn omelet onto a work surface; peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 teaspoon Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.
Nutrition Facts: 1 slice equals 268 calories, 19 g fat (9 g saturated fat), 351 mg cholesterol, 314 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein.
Parmesan Pointers
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.