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Spiral Omelet Supreme Recipe

Spiral Omelet Supreme Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:8 servings

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

  • 1. Preheat oven to 375°. Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment paper; grease the paper and set aside.
  • 2. 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 20-25 minutes or until set.
  • 3. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
  • 4. Turn omelet onto a work surface; peel off parchment paper. Sprinkle 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.

Nutritional Facts

1 slice: 268 calories, 19g fat (9g saturated fat), 351mg cholesterol, 314mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 19g protein

Reviews for Spiral Omelet Supreme

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MY REVIEW
Reviewed Apr. 28, 2013

"Great presentation. Mine looked almost like the picture. I halved the recipe and used a smaller baking pan which worked perfectly. We thought it needed more flavor. Definitely salt & pepper. Maybe cheddar cheese instead of mozzarella. A sauce would also be great, probably hollandaise. I layered the cheese on the cooked omelet first so that it would melt a little before serving. My husband doused his with hot sauce."

MY REVIEW
Reviewed Jul. 5, 2011

"I halved the recipe and used wax paper since I didn't have any parchment paper. It stuck to the paper and seemed to be more trouble than it was worth for the presentation. The taste was great (although we thought it needed salt and pepper), but I probably will not make it again."

MY REVIEW
Reviewed Apr. 26, 2011

"I made 10 of these for a church brunch- easy, fast efficient,and very popular."

MY REVIEW
Reviewed May. 9, 2010

"Made for my husband and me today, cutting the amounts in half, and its is now one of my favorite omelets. Makes up relatively quickly, and tastes so good. Certainly will be making for overnight guests. Thanks!"

MY REVIEW
Reviewed May. 6, 2010

"I added about a pound of maple sausage I had to use up along with the other ingredients/will put cheddar cheese in the next one! Our neighbors and us have impromptu dinners and I took this to the last one along with a fruit dish and blueberry muffins - not a piece left!!"

MY REVIEW
Reviewed Dec. 13, 2009

"I made this recipe for a pot luck brunch. I reheated it when I got there and it was still good."

MY REVIEW
Reviewed Jun. 21, 2009

"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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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.