Spiral Omelet Supreme Recipe

4.5 7 8
Spiral Omelet Supreme Recipe
Spiral Omelet Supreme Recipe photo by Taste of Home
Publisher Photo

Spiral Omelet Supreme Recipe

Read Reviews
4.5 7 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large eggs
  • 2 teaspoons canola oil
  • 1 large green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1 plum tomato, seeded and chopped
  • 1-1/4 teaspoons Italian seasoning, divided

Directions

Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment paper; grease paper.
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.
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.
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 and removing it as you roll. Transfer to a platter. Sprinkle with the remaining Parmesan cheese and Italian seasoning. Yield: 8 servings.
Originally published as Spiral Omelet Supreme in Taste of Home April/May 2009, p47

Nutritional Facts

1 slice: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.

  • 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
  • 2 teaspoons canola oil
  • 1 large green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 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. pan with parchment paper; grease paper.
  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.
  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 and removing it as you roll. Transfer to a platter. Sprinkle with the remaining Parmesan cheese and Italian seasoning. Yield: 8 servings.
Originally published as Spiral Omelet Supreme in Taste of Home April/May 2009, p47

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Reviews forSpiral Omelet Supreme

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HBcook User ID: 2966570 105044
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
i_like_pie User ID: 1201160 183929
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
zzmz83 User ID: 4245851 183927
Reviewed Apr. 26, 2011

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

MY REVIEW
prbout User ID: 237833 98885
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
zucchinilady User ID: 3149814 180524
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
ettakarl User ID: 877220 98882
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
daxtell42 User ID: 107494 143890
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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