Recipe: Ham and Cheese Omelet Roll

Oops, forgot cheese on top - looks pretty goofy!



HAM AND CHEESE OMELET ROLL:

4 oz cream cheese, softened
3/4 c milk
2 T flour
1/4 t salt
12 eggs
2 T Dijon mustard
2-1/4 c shredded cheddar or Swiss cheese or a mix of both, divided
2 c finely chopped fully cooked ham
1/2 c thinly sliced green onions, optional

Line the bottom and sides of a greased 15x10x1" baking pan with parchment paper.  In a large bowl, beat cream cheese and milk until smooth.  Add flour and salt, beat again.  Add eggs and beat again.  Pour into pan.  Bake 375 for 30-35 min or until eggs are puffed and set.  Remove from the oven.  Immediately spread with mustard and 1 c cheese, ham, onions, and 1 c cheese.  Roll up from short side, peeling paper away while rolling.  Sprinkle top of roll with remaining cheese.  Bake 3-4 min longer or until cheese is melted.  Just make sure the ham is hot which doesn't take too long surrounded by the hot egg omelet. 

Yield:  The recipe says 12 servings, but not at my house, no way!  It really serves 6-8.

Note:  I made this once without the Dijon mustard, and it wasn't nearly as good as with it.  Even though Dijon is not my favorite, it really is the finishing touch to the omelet.

Soon I'll post the Baked Hashbrown recipe and the homemade orange julius you see in the picture above.