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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. —Debbie Morris, Hamilton, Ohio
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Nutrition Facts: 1 slice equals 268 calories, 19 g fat (9 g saturated fat), 351 mg cholesterol, 314 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein.
Spiral Omelet Supreme published in Taste of Home April/May 2009, p47
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Jun. 21, 2009 by daxtell42
I just served this for our Father's Day brunch. It was far easier than I imagined and everyone loved it. I'll certainly serve it again. I rolled it up right from the parchment and never turned it out on the work surface. That seemed like an unnecessary step. Next time I think I'll use cheddar cheese instead of mozzarella and I might also serve it with a hollandaise or bernaise sauce.
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© Taste of Home, 2009