Rolled omelets are beautiful to behold. They are also so versatile as you can fill them with any of your favorites. Be creative!
Spring Rolled OmeletBy Ellen Gutman Chenaux
- 4 oz. cream cheese, softened
- 3/4 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 12 eggs
- 2 tablespoons Dijon mustard (optional)
- 4 tablespoons Calamata olives, pureed slightly, with bits of olive still visible (optional)
- 1 1/2 cups shredded cheese (Parmesan, cheddar, Gruyere, Swiss)
- 1/2 cup thinly sliced green onions
- 1 cup cooked ham, diced
- 1 cup frozen green peas
- 1 cup roasted red pepper, julienned, or 1 cup sun-dried tomatoes, julienned (optional) (they add color to your filled omelet, especially if you are not using the ham)
- 1 cup fresh asparagus, steamed but not soggy
Preheat oven to 375-400F. Using cooking spray, grease a 15X10X1 inch jelly roll pan. Line the pan with parchment paper, going up the sides of the pan. Grease the paper and set aside.
In a blender, add the cream cheese and milk. Blend until smooth. Add the flour and salt and blend to combine.
In a large mixing bowl, beat the eggs and add them to the blender. Blend well.
Place the prepared pan on the middle rack of the oven and preheat the pan for about 5 minutes.
Pour the egg mixture into the pan and bake for 20 minutes, until the eggs are puffed and set. Remove the pan from the oven and immediately spread the eggs with mustard, the olive puree, or a spread of your choice. Sprinkle with 1 1/4 cups of the cheese, reserving 1/4 cup cheese.
Sprinkle with the rest of the ingredients. Roll up the omelet from the short side, peeling away the parchment paper, tightening the roll-up with a metal spatula each roll. Roll, peel, tighten.
Sprinkle the top with the remaining cheese. Return the omelet to the oven for 3-4 minutes so that the cheese topping melts. Slice in 1-1/2 inch slices.
Each rolled omelet serves 6.