Monday, April 18, 2011

Rolled Ham & Cheese Omelet

This is what we ate for Sunday dinner last night. =)  It was so easy and we all loved it!  The nice thing about this recipe is that while I am a plain, “ham’n’cheese” type person, you could really add whatever veggies or meat you wanted as a filling. 
Rolled Ham & Cheese Omelet
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons gluten-free all-purpose flour (I used Blue Chip Feather Lite)
1/4 teaspoon salt
12 eggs
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions (optional)

Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 350° for 15-20 minutes or until eggs are puffed and set (the gluten-free version didn’t “puff” nearly as pretty as the regular, but it was set). Remove from the oven. Immediately spread cheese and ham, reserving about 1/4 c. of cheese.
Roll up from a short side, peeling parchment paper away while rolling.  Once I got mine started, I actually just pulled upward on the parchment and the omelet rolled itself. Super easy. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Slice into 12 rings and serve.

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