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Omelet: Spiral Omelet Supreme




Source of Recipe


Debbie Morris, Contest Winner - TOH


Recipe Introduction


"You can substitute 2 cups of any combination of your favorite omelet fillings for the vegetables in this recipe. A serrated knife works well for slicing it."


List of Ingredients




4 ounces cream cheese, softened
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3/4 cup milk
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons all-purpose flour
12 eggs
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 small onion, chopped
2 teaspoons canola oil
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 plum tomato, seeded and chopped
1-1/4 teaspoons Italian seasoning, divided


Recipe



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. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan.


Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.


Turn omelet onto a work surface; peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 teaspoon Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter.

Sprinkle with remaining Parmesan cheese and Italian seasoning.

Yield: 8 servings.


Nutrition Facts: 1 slice equals 268 calories, 19 g fat (9 g saturated fat), 351 mg cholesterol, 314 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein.