Ham 'n' Cheese Omelet Roll
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I served this at my son's graduation brunch in June and it was a big hit.
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons Dijon mustard
2-1/4 cups shredded Swiss or 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 x 10-inch jelly roll pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing 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 oven. Immediately spread with mustard and sprinkle with 1 cup of cheese. Sprinkle with ham, onions and 1 cup of cheese. Roll up from short side, peeling paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted. Makes 12 servings.