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Tuesday, January 1, 2019

Ham & Cheese Omelet Roll

I have occasionally listed omelet roll in my breakfast menu. I thought you might enjoy some step by step photos to see how I do that with ease.
Here's the recipe I use-
12 large eggs
3/4 cup whole milk
4 oz cream cheese 
2 tbsp cornstarch
1 tsp salt 
Yellow mustard
2 cups shredded cheese
2 cups diced ham

Preheat the oven to 350° and line a jelly roll pan with parchment paper.
Put the first five ingredients in the blender pitcher and blend smooth. Pour into the pan
I use the butt end of a table knife to get the corners to square up in the pan. Put it in the oven and bake 20 minutes. Check to see if it's puffed and done. If so, remove it. If not, bake a little longer- not longer than ten more minutes.
I use any cut of ham. Sometimes I can find cubed or julienne cuts of ham at our thrift food store. Or I'll dice up leftover ham. Here's what I used this time. (You could use sausage or another meat if you wish.)
Cut the ham and shred the cheese while the eggs bake (if necessary.)
There! It's baked.
Squirt the desired amount of mustard over the top.
Sprinkle the ham over the top.
Then the cheese.
Starting on the short end, roll it up using the paper to help you.
There it is. Bake it a few minutes longer, then slice and enjoy.
One nice thing about this roll is that it can be made ahead and reheated in the morning.