Tomato & Bacon Brunch Roulade |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I've served this not only for breakfast and brunch, but even for dinner. If you like use crispy prosciutto for the bacon.Beth Klosterboer, Miamisburg, Ohio Ingredients:
4 eggs |
6 egg whites |
2 tablespoons grated parmesan cheese |
2 tablespoons heavy whipping cream |
1/2 teaspoon salt |
dash pepper |
1 carton (8 ounces) spreadable sun-dried tomato and basil cream cheese |
1/4 cup finely chopped oil-packed sun-dried tomatoes |
6 bacon strips, cooked and crumbled |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. Place the eggs, egg whites, Parmesan cheese, cream, salt and pepper in a blender; cover and process until frothy. Pour into prepared pan. Bake at 350° for 8-10 minutes or until set.
3. Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off parchment paper.
4. Spread cream cheese over omelet to within 1 in. of edges. Sprinkle with tomatoes and bacon. Roll up, jelly-roll style, from a long side. Return to baking pan, seam side down.
5. Bake for 10-15 minutes or until heated through. Cut into slices with a serrated knife. Yield: 5 servings.
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