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Spiral Omelet Supreme

Spiral Omelet Supreme
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
8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 4 ounces cream cheese, softened
  • 3/4 cup 2% milk
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons 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

  • 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.
  • 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.
  • 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.
  • Turn omelet onto a work surface; peel off parchment paper. Sprinkle
© Taste of Home 2013

2 of 2

Spiral Omelet Supreme (continued)

Directions (continued)

  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013