Tuesday, July 21, 2009

Ham & Cheese Rolled Omelette: A unique alternative to traditional omelettes

At Lookout Point Lakeside Inn, we found it challenging to prepare and cook omelettes for up to 30 persons. Breakfast is served from 8am until 9:30am, however if everyone comes at the same time our "goose is cooked" with certain entrees, including omelettes. The Ham & Cheese Rolled Omelette serves 12 persons, holds well in the warmer, tastes great and looks like I slaved for hours. (Not!)

INGREDIENTS
4 ounces cream cheese, softened
3/4 cup milk
2 Tablespoons all purpose flour
1/4 teaspoon salt
12 eggs
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

DIRECTIONS
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
http://www.lookoutpointinn.com.com
Kristie Rosset
Bed and Breakfast Foodie
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