A fluffy baked omelet filled with ham, cheese, and green onions, then rolled up for a breakfast that looks a lot harder than it is.

Ingredients

• 4 oz cream cheese, softened
• ¾ cup whole milk, half-and-half, or heavy whipping cream (Laura prefers heavy cream)
• 2 tbsp all-purpose flour
• ¼ tsp salt
• 12 eggs
• 8 oz ham, finely chopped (about 1½ cups)
• 6 oz cheddar or Swiss cheese, shredded (about 1½ cups)
• ¼ cup green onions, thinly sliced
• 2 tbsp Dijon mustard

Directions

1. Heat oven to 375°F. Whisk softened cream cheese with the milk or cream, adding the liquid gradually until smooth. Mix in flour and salt.
2. In a separate large bowl, lightly whisk the eggs. Stir in the cream cheese mixture.
3. Line a large stone bar pan with an 18-inch piece of parchment, pressing it firmly into the corners and up the sides. Pour in the eggs.
4. Bake for 30–33 minutes, until puffed, set, and lightly golden. While it bakes, chop the ham, shred the cheese, and slice the green onions.
5. Spread Dijon mustard over the hot omelet. Sprinkle with half the cheese, then the ham and onions, followed by the remaining cheese.
6. Starting at a short end, roll up the omelet, peeling the parchment away as you go. Let rest 5 minutes, then slice with a bread knife.

Yield: 8 servings.

Laura’s Tip: Don’t Skimp on the Fat

Use whole milk, half-and-half, or—even better—heavy whipping cream. It blends well with the cream cheese and helps the omelet hold together when you roll it. We’re making an omelet roll, not scrambled eggs with commitment issues.

Featured Pampered Chef Products

• Electric Twist & Chop
• Stainless Steel Whisk
• Glass Mixing Bowl Set with Lids
• Stainless Steel Mixing Bowl Set
• Stone Bar Pan
• Bread Knife
• Electric Salt & Pepper Grinder Set