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Light Omelet Brunch Roll

Total Time

Prep: 20 min. Bake: 15 min.

Makes

10 servings

For over 30 years we have hosted a New Years Breakfast for family and friends. The main attraction for years was Belgium waffles...until I came up with this omelet that is baked in the oven and then rolled up sliced and served. —Sharon Ballou, Randall, Minnesota

Ingredients

  • 18 Eggland's Best large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup fat-free milk
  • 1/2 cup reduced-fat cream cheese, softened
  • 2/3 cup shredded Colby cheese
  • 1/2 cup cubed fully cooked ham
  • 1 cup chopped tomatoes
  • 1 cup chopped fresh mushrooms
  • 3 green onions, thinly sliced
  • Optional: minced fresh parsley, chopped tomatoes, cheese and green onions

Directions

  1. Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment, letting ends extend over short sides; grease the paper and set aside.
  2. In a large bowl, whisk eggs, salt and pepper. In a small bowl, beat cream cheese until smooth; gradually add milk. Beat into egg mixture. Pour into prepared pan.
  3. Bake until egg is just set, 15-18 minutes. Place a clean kitchen towel on work surface with long side facing you. Using ends of parchment as handles, carefully transfer omelet and parchment to kitchen towel with long side facing you. Sprinkle omelet with cheese, ham, tomatoes, mushrooms and green onions. Starting with a long side, roll up omelet jelly-roll style, lifting with the towel and parchment. Let stand for 5 minutes. Transfer to serving platter. Remove parchment and towel.

Nutrition Facts

1 piece: 244 calories, 18g fat (8g saturated fat), 412mg cholesterol, 487mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 18g protein.