Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Austin’s Denver Omelet Roll




Source of Recipe


iowaegg.org


Recipe Introduction


Austin Tasler, Clive, 11th grade/Valley High School

2009 Student division winner


List of Ingredients




1 (4 oz.) pkg. cream cheese
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
12 eggs
2 Tbsp. oil
1 green pepper, finely diced
½ medium onion, finely diced
2 Tbsp. mustard
2 ½ cups shredded Cheddar cheese
2 cups ham, cubed
1 medium tomato, diced

Recipe




Preheat oven to 375°F. Line bottom and sides of a jelly roll pan with parchment paper. Grease paper and set aside. In a small mixing bowl, beat cream cheese and milk with an electric hand mixer until smooth. Add flour and salt, mix until combined. In a large bowl, beat eggs until well-mixed. Add cream cheese mixture. Set aside.


In a large skillet, sauté peppers and onion in oil until translucent, approximately 8-10 minutes. Combine vegetables with the egg mixture. Spread on the prepared jelly roll pan. Bake for 30-35 minutes, or until eggs are puffed and set. Remove from oven.


Immediately spread with mustard and sprinkle with 1 cup of the cheese. Top with ham and finish with an additional cup of cheese. Roll up from short side, peeling the parchment paper away while rolling. Sprinkle top with the remaining cheese. Bake an additional 3-4 minutes or until cheese is melted. Cut into 1 – 1 ½ inch thick rolls, sprinkle tomato on top. Serves 8-10