INGREDIENTS:
- 4 ounces cream cheese, softened
- 3/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 12 eggs
- 8 ounces ham, finely chopped (1 1/2 cups)
- 6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)
- 1/4 cup green onions with tops, thinly sliced
- 2 tablespoons Dijon mustard
HOW TO COOK:
- Preheat oven to 375°F. In a small bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt; whisk to combine.
- In bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well.
- Cut an 18-inch long piece of parchment paper. Press into bottom and up sides of large pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden.
- Meanwhile, finely chop ham & shred cheese. Thinly slice green onions.
- Remove omelet from oven; immediately spread with Dijon mustard. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onions, if desired. Let stand 5 minutes to allow cheese to melt. Slice roll diagonally into wedges.
SOURCE: pamperedchef.com
