Omelet Roll by Geisel Nye

Serves 8

Ingredients:

4 oz of cream cheese, softened

¾ Cup milk, room temp

2 Tbls all-purpose flour

¼ tsp salt

12 large eggs

Filling:

2 Tbls Dijon mustard

1 ½ Cups meat or vegetable of your choice {chopped ham, cooked crumble sausage or bacon, cooked hash browns, cooked onion, cooked and drained spinach, green onions, tomatoes}

1 ½ Cups cheese of your choice {cheddar, swiss, havarti, monterey, colby, pepperjack}

Directions:

1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt and continue whisking until smooth.

2. In a larger bowl, crack eggs and whisk until thoroughly combined. Add cream cheese mixture to egg mixture and mix well.

3. Cut an 18” piece of parchment paper. Press into the bottom and up the sides of a jelly-roll pan(10x15). To prevent egg mixture from running under parchment paper pinch corners. Spray paper with a little vegetable spray then pour egg mixture on top of parchment paper prepared pan. Bake for 30-35 minutes or until omelet is puffy and golden.

4. Meanwhile, prepare your choice of meat and vegetables to go inside omelet.

5. Remove omelet from the oven; immediately spread with Dijon mustard. Sprinkle ½ the cheese, meat and or vegetable, and a little more cheese. Starting at short side, roll up, removing parchment paper as you roll. Garnish top with additional cheese and sprinkle a little of the meat and or vegetable too.

6. Allow roll to rest for 5 minutes to melt cheese. Slice diagonally and serve.