4 ounces cream cheese, softened
3/4 cup milk
2 Tablespoons all purpose flour
1/4 teaspoon salt
2 1/4 cups shredded cheddar or Swiss cheese
2 cups cooked ham, finely chopped
1/2 cup green or white onions, thingly slices or chopped
2 Tablespoons dijon mustard
Line the bottom and sides of a greased 15x10x1 inch baking pan with parchment paper. Grease the paper and set aside.
With an electric mixer, beat cream cheese and milk until smooth. Add the flour and salt; mix until combined.
In a large mixing bowl, beat the eggs until blended. Add to the cream cheese mixture; beat well until frothy. Pour into prepared pan.
Bake at 375 degrees for 30-35 mintues or until eggs are puffed and set. Remove from oven.
Immediately spread the eggs with dijon mustard and sprinkle with 1 cup cheese. Next sprinkle with ham, onions and then 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese. Return to oven for 4-5 minutes longer or until cheese is melted.
To serve, slice into 12 pieces. Serve with a sprig of fresh rosemary and top with tomato wedge. A ladle of Hollandaise Sauce is also great on top of the rolled omelette.
Lookout Point Lakeside Inn
Bed and Breakfast Foodie