Spiral Omelet Supreme
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 8 servings.
This roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK.
—Debbie Morris, Hamilton, Ohio
Ingredients
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4 ounces cream cheese, softened
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3/4 cup 2% milk
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1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
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2 tablespoons all-purpose flour
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12 large eggs
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2 teaspoons canola oil
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1 large green pepper, chopped
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1 cup sliced fresh mushrooms
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1 small onion, chopped
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1-1/4 teaspoons Italian seasoning, divided
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1-1/2 cups shredded part-skim mozzarella cheese
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1 plum tomato, seeded and chopped
Directions
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1.
Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.
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2.
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 set, 20-25 minutes.
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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.
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4.
Remove omelet from oven; top immediately with mozzarella, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining 2 tablespoons Parmesan cheese and 1/4 teaspoon Italian seasoning.
Nutrition Facts
1 piece: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.
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