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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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For over 30 years we have hosted a New Years Breakfast for family and friends. The main attraction for years was Belgium waffles...until I came up with this omelet that is baked in the oven and then rolled up sliced and served. âSharon Ballou, Randall, Minnesota Ingredients:
18 eggs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup 2% milk |
1/2 cup cream cheese, softened |
1 cup (4 ounces) shredded colby cheese |
3/4 cup cubed fully cooked ham |
3/4 cup chopped tomatoes |
1/2 cup chopped fresh mushrooms |
3 green onions, thinly sliced |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In a large bowl, whisk the eggs, salt and pepper. In a small bowl, beat milk and cream cheese until smooth; add to egg mixture. Pour into prepared pan.
3. Bake at 350° for 15-20 minutes or until set. Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with cheese, ham, tomatoes, mushrooms and green onions; roll up jelly-roll style, starting with a long side. Place on a serving platter. Let stand for 5 minutes before serving. Yield: 10 servings.
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