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Swiss Omelet Roll-Up

 Swiss Omelet Roll-Up
My family always enjoys this scrumptious and unique omelet on Christmas morning after we've opened gifts. Its special taste and appearance make the preparation time worthwhile.
10-12 ServingsPrep: 30 min. + cooling Bake: 20 min.


  • 1-1/2 cups mayonnaise, divided
  • 2 tablespoons all-purpose flour
  • 12 eggs, separated
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons chopped green onions, divided
  • 1 tablespoon Dijon mustard
  • 1-1/2 cups chopped fully cooked ham
  • 1 cup (4 ounces) shredded Swiss cheese
  • Fresh oregano or parsley, optional


  • In a small saucepan, combine 1/2 cup mayonnaise and flour. In a small
  • bowl, whisk egg yolks until thickened; add milk. Pour into
  • mayonnaise mixture; cook over low heat, stirring constantly, until
  • thickened. Add salt and pepper. Remove from the heat; cool for 15
  • minutes.
  • In a large bowl, beat egg whites until stiff. Fold into the
  • mayonnaise mixture. Line a 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; coat paper with cooking spray. Pour egg mixture into
  • pan. Bake at 425° for 20 minutes.
  • Meanwhile, in a small saucepan over low heat, combine 2 tablespoon
  • onions, mustard and remaining mayonnaise. Set aside 3/4 cup for

2 of 2

Swiss Omelet Roll-Up (continued)

Directions (continued)

  • topping; set aside and keep warm. To the remaining sauce, add ham,
  • cheese and remaining onions; cook over low heat until cheese begins
  • to melt.
  • Remove omelet from oven; turn onto a linen towel. Peel off waxed
  • paper. Spread cheese sauce over warm omelet. Roll up from a short
  • side. Top with reserved mustard sauce. Garnish with oregano or
  • parsley if desired. Serve immediately. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 357 calories, 32 g fat (7 g saturated fat), 243 mg cholesterol, 600 mg sodium, 4 g carbohydrate, trace fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.