 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This makes a pretty presentation not to mention delicious. Ingredients:
4 ounces cream cheese, softened |
3/4 cup milk |
1/4 cup grated parmesan cheese, plus 2 t, divided |
2 tablespoons all-purpose flour |
12 eggs |
1 large green pepper, chopped |
1 cup fresh mushrooms, sliced |
1 small onion, chopped |
2 teaspoons canola oil |
1 1/2 cups part-skim mozzarella cheese, shredded |
1 plum tomato, seeded and chopped |
1 1/4 teaspoons italian seasoning, divided |
Directions:
1. Line the bottom and sides of a greased 15-inch by 10-inch by 1-inch baking pan with parchment paper; grease the paper and set aside.
2. In small bowl, beat cream cheese and milk until smooth.
3. Beat in 1/4 cup Parmesan cheese and flour until blended.
4. In large bowl, beat eggs; add cream cheese mixture and mix well.
5. Pour into prepared pan.
6. Bake at 375 degrees F for 20-25 minutes or until set.
7. Meanwhile, in large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender; keep warm.
8. Turn omelet onto a work surface; peel off parchment paper.
9. Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t Italian seasoning.
10. Roll up jelly-roll style, starting with short side.
11. Place on a serving platter.
12. Sprinkle with remaining Parmesan cheese and Italian seasoning.
|
|