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Ham 'n' Cheese Omelet Roll

February 25, 2007

4 ounces cream cheese, softened; low-fat cream cheese can be substituted
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs; can be substituted with Egg Beaters
2 tablespoons Dijon mustard
2 1/4 cups shredded cheddar cheese
2 cups cooked ham, finely chopped
1/2 cup green onions, thinly sliced

Preheat oven to 375 degrees.

Line bottom and sides of a greased 15-inch-by-10-inch-by-1-inch jelly roll pan with parchment paper. Grease the paper and set aside.

In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt, and mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture and beat well. Pour into the prepared pan.

Bake for 30 to 35 minutes or until the eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle on 1 cup of cheese. Sprinkle on ham, onions and another cup of cheese.

Using rubber gloves to protect hands from the heat, roll up from the short side, peeling the parchment paper away while rolling. Sprinkle the top of the roll with the remaining cheese. Bake 3 to 4 minutes longer until cheese is melted.


Slice, then serve.

Serves 12.

- Recipe courtesy of Taste of Home magazine, adapted by Doris Saum

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