Ham and Cheese Omelet Roll
Published on 20 Jan 2014
This recipe is great for brunch or for a special breakfast. You can make this ahead and pop it in the oven to re-heat just before serving time.
4 oz cream cheese
3/4 cup of milk
2 tablespoons all purpose flour
1/4 tsp salt
2 tablespoons of dijon mustard
2 1/4 cups shredded cheese (I used cheddar, but the type is your choice)
2 cups FINELY chopped fully cooked ham
1/2 cup thinly slice green onions
Line the bottom and sides of a greased 15″x10″ baking pan with parchment paper or aluminum foil and grease the paper (or foil). In a small mixing bowl beat cream cheese and milk until smooth (the cream cheese will not dissolve, you will end up with milk with very small pieces in it, FYI).
Add flour and salt and mix until smooth.
In a large mixing bowl beat the dozen eggs and then add the milk/cream cheese mixture. Mix well and then pour into the prepared pan.
Bake at 375F for 30-35 minutes until eggs are puffed and set (no need to bake until brown, just until when you touch them they seem set, the colour will stay light)
Remove from oven and immediately spread with mustard and sprinkle with one cup of the cheese. Sprinkle with ham, onions and another cup of cheese (there should be about 1/4 cup left for a topping). Roll up from the short side, peeling the paper or foil away while rolling. Sprinkle the roll with the remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into slices to serve.