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
Spiral Omelet Supreme
Spiral Omelet Supreme
Prep Time
20 hours
Cook Time
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 large eggs
- 2 teaspoons canola oil
- 1 large green pepper, chopped
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 1-1/4 teaspoons Italian seasoning, divided
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 plum tomato, seeded and chopped
Directions
- Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; 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 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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