Spiral Omelet Supreme Recipe
- 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 large eggs
- 1 large green pepper, chopped
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoons canola oil
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 plum tomato, seeded and chopped
- 1-1/4 teaspoons Italian seasoning, divided
- 1. Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment paper; grease paper.
- 2. In a small bowl, beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until puffed and lightly browned, 20-25 minutes.
- 3. Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms and onion until crisp-tender, 3-4 minutes. Stir in 1 teaspoon Italian seasoning. Keep warm.
- 4. Remove omelet from oven; top immediately with cheese, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment; remove parchment as you roll.
- 5. Place omelet on a platter; sprinkle with the remaining Parmesan cheese and Italian seasoning. Using a serrated knife, cut into slices. Yield: 8 servings.
1 slice: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.
Reviews for Spiral Omelet Supreme
"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."
"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."
"I made 10 of these for a church brunch- easy, fast efficient,and very popular."
"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!"
"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!!"
"I made this recipe for a pot luck brunch. I reheated it when I got there and it was still good."
"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."