Ham and Cheese Omelet Roll

From: Julie Warehime

Notes from Julie:  This is what I made for breakfast the first time that Sylvia came to Texas.  This was the morning before Dad & Sylvia got engaged at the production of South Pacific.

4 oz. cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2 1/4 cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped ham
1/2 cup thinly sliced green onions

Line the bottom and sides of greased 15-inch x 10 inch x 1 inch baking pan (Pampered Chef Bar Pan) with parchment paper; grease the paper and set aside.  In a small mixing bowl, beat cream cheese and milk until smooth.  Add flour and salt; mix until combined.  In a large mixing bowl, beat the eggs until blended.  Add cream cheese mixture; mix well.  Pour into prepared pan.

Bake at 375 for 30-35 minutes or unit eggs are puffed and set.  Remove from the oven.  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 and bake 3-4 minutes longer or until cheese is melted.



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