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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You can substitute 2 cups of any combination of your favorite omelet fillings for the vegetables in this recipe. A serrated knife works well for slicing it. âDebbie Morris, Hamilton, Ohio Ingredients:
4 ounces cream cheese, softened |
3/4 cup 2% milk |
1/4 cup plus 2 tablespoons grated parmesan cheese, divided |
2 tablespoons king arthur unbleached all-purpose flour |
12 eggs |
1 large green pepper, chopped |
1 cup sliced fresh mushrooms |
1 small onion, chopped |
2 teaspoons canola oil |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1 plum tomato, seeded and chopped |
1-1/4 teaspoons italian seasoning, divided |
Directions:
1. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan.
3. Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
4. Turn omelet onto a work surface; peel off parchment paper. Sprinkle with the vegetable mixture, mozzarella cheese, tomato and 1 teaspoon Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning. Yield: 8 servings.
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