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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My family always enjoys this scrumptious and unique omelet on Christmas morning after we've opened gifts. Its special taste and appearance make the preparation time worthwhile. Ingredients:
1-1/2 cups mayonnaise, divided |
2 tablespoons king arthur unbleached all-purpose flour |
12 eggs, separated |
1 cup milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
6 tablespoons chopped green onions, divided |
1 tablespoon dijon mustard |
1-1/2 cups chopped fully cooked ham |
1 cup (4 ounces) shredded swiss cheese |
fresh oregano or parsley, optional |
Directions:
1. In a small saucepan, combine 1/2 cup mayonnaise and flour. In a small bowl, whisk egg yolks until thickened; add milk. Pour into mayonnaise mixture; cook over low heat, stirring constantly, until thickened. Add salt and pepper. Remove from the heat; cool for 15 minutes.
2. In a large bowl, beat egg whites until stiff. Fold into the mayonnaise mixture. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Pour egg mixture into pan. Bake at 425° for 20 minutes.
3. Meanwhile, in a small saucepan over low heat, combine 2 tablespoon onions, mustard and remaining mayonnaise. Set aside 3/4 cup for topping; set aside and keep warm. To the remaining sauce, add ham, cheese and remaining onions; cook over low heat until cheese begins to melt.
4. Remove omelet from oven; turn onto a linen towel. Peel off waxed paper. Spread cheese sauce over warm omelet. Roll up from a short side. Top with reserved mustard sauce. Garnish with oregano or parsley if desired. Serve immediately. Yield: 10-12 servings.
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