Monday, May 10, 2010

Spring Rolled Omelet

 Rolled omelets are beautiful to behold. They are also so versatile as you can fill them with any of your favorites. Be creative! 


4 oz. cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard (optional)
4 tablespoons Calamata olives, pureed slightly, with bits of olive still visible (optional)
1 1/2 cups shredded cheese (Parmesan, cheddar, Gruyere, Swiss)
1/2 cup thinly sliced green onions
1 cup cooked ham, diced
1 cup frozen green peas
1 cup roasted red pepper, julienned, or 1 cup sun-dried tomatoes, julienned (optional) (they add color to your filled, especially if you are not using the ham)
1 cup fresh asparagus, steamed but not soggy


Preheat oven to 375F-400F.

  • Using cooking spray, grease a 15X10X1 inch jelly roll pan.
  • Line the pan with parchment paper, going up the sides of the pan.
  • Grease the paper and set aside.
  • In a blender, add the cream cheese and milk. Blend until smooth.
  • Add the flour and salt and blend to combine.
  • In a large mixing bowl, beat the eggs and add them to the blender. Blend well.
  • Place the prepared pan on the middle rack of the oven and preheat the pan for about 5 minutes.
  • Pour the egg mixture into the pan and bake for 20 minutes, until the eggs are puffed and set.
  • Remove the pan from the oven and immediately spread the eggs with mustard, the olive puree, or a spread of your choice.
  • Sprinkle  with 1 1/4 cups of the cheese, reserving 1/4 cup cheese.
  • Sprinkle the rest of the ingredients. 
  • Roll up the omelet from the short side, peeling away the parchment paper, tightening the roll-up with a metal spatula each roll. Roll, peel, tighten. 
  • Sprinkle the top with the remaining cheese.
  • Return the omelet to the oven for 3-4 minutes so that the cheese topping melts.
  • Slice in 1-1/2 inch slices.

Each rolled omelet serves 6.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie

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1 comment:

  1. I just made this way fantastic omlette rolled up yummy surprise- the ladies loved it way much!!!!!! I mixed sundried and roasted red peppers with the olive puree etc..... i did mix this one in my cuisinart so maybe it was a lil runny- have u guys used the reg blender always!!!!! thanks
    I did add the peas frozen and that rocked- u all rock !! thanks Jo partee a cook for friends and dogs