Ham and Cheese Omelet Roll


This is a fun way to do omelets. I also think it is easier than the traditional when you have several omelets to make. I originally go this recipe from a Taste of Home magazine. The recipe makes 12 servings in a jelly roll pan, but I reduce the recipe to make 6 servings in a 9 x 13. I have included both recipes. The 9 x 13 size is perfect for my family of 5, but if you have guests over the jelly roll pan size comes in handy. You also don’t have to stick with a ham and cheese filling, put whatever you like to have in your omelet. I personally love bacon and mushrooms in my omelet.


Ham and Cheese Omelet Roll (6 serving version)

2 ounces cream cheese, softened
1/4 plus 1/8 cup milk
1 tablespoons all-purpose flour
1/8 teaspoon salt
6 eggs
1 tablespoons Dijon mustard
1 heaping cup shredded cheddar cheese, divided
1 cup finely chopped fully cooked ham
1/4 cup thinly sliced green onions

Line the bottom and sides of a greased 9 x 13 baking dish with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and slowly add 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 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven and use parchment paper to remove egg from the pan. Immediately spread with mustard and sprinkle with 1/2 cup cheese. Sprinkle with ham, onions and 1/2 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; place roll in pan and bake 3-4 minutes longer or until cheese is melted. Yield: 6 servings.

Ham and Cheese Omelet Roll (12 servings version)

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 cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan (jelly roll pan) with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and slowly add 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 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven and use parchment paper to remove egg from the pan. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; place back on baking pan bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.

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