Ham 'n' Cheese Omelet Roll -- Quad-Cities Online Recipe Book
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Ham 'n' Cheese Omelet Roll

Comment on this recipe

I served this at my son's graduation brunch in June and it was a big hit.

Ingredients

4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded Swiss or cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Instructions

Line the bottom and sides of a greased 15 x 10-inch jelly roll pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375 for 30-35 minutes or until eggs are puffed and set. Remove from oven. Immediately spread with mustard and sprinkle with 1 cup of cheese. Sprinkle with ham, onions and 1 cup of cheese. Roll up from short side, peeling paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted. Makes 12 servings.

Debbie Lord
Geneseo



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
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