Photo by Carrie Brown
A favorite dish at my B&B is my spiral omelet. And because it is Christmas. And because I love you, I am posting the recipe today so you can make it for your loved ones tomorrow.
- 12 eggs
- 1 cup milk
- 4 ounces cream cheese
- 3 tablespoons flour
- Salt & pepper
- Hollandaise sauce
- 8 ounces smoked (not honey) ham
- 1/2 bunch chopped green onions
Preheat oven to 350F. Place 12 eggs in blender.
Add one cup of milk, 4 ounces of cream cheese, 3 tablespoons of flour and salt & pepper. You can use white pepper in place of pepper if you would not like the black pepper to show.
To measure my salt & pepper, I give a couple shakes per egg… the same amount I’d use if I were frying one egg.
Blend on low.
Blend on medium.
Blend until cream cheese is fully blended in.
Spray half sheet pan with sides with non-stick spray. Place layer of parchment paper on tray. Smooth down so sticks to pan as well as possible. Make sure parchment is large enough that it raises about an inch above the pan on all sides to prevent eggs from going underneath while baking.
Place baking sheet in preheated oven.
Make sure pan is level and pour eggs into it.
Bake eggs for 10-15 minutes or until done. Move pan a bit to see if they are firm. If so, they’re done.
Chop ham and green onions.
Make hollandaise sauce & pour onto egg.
Use spatula to spread sauce.
Top with ham and green onions.
Now for the fun (or as I like to say, terrifying) part. To roll the spiral omelet, face pan with the short side toward you. Grab the paper at the end and use it to nudge egg roll upward to roll away from you. Only roll about a couple of inches and make sure the beginning of your rolling process is off to a great start.
Continue to roll and pull paper toward you to bring the egg roll back to your reach when you get about half way done rolling.
To finish, use paper to help firm your roll by pulling it up and around the egg a bit. Once you see that you have a beautiful rolled omelet, you can let go of the paper.
And you shall see this. And you will be tempted to dance around. And you should. Because you have just made magic.
Using a large knife, cut into 6 or 8 pieces. The large knife also helps with serving, as it is the perfect size to slide under each omelet and serve.
She is light and fluffy. She is saucy. She is the star of breakfast. She is the spiral omelet. Your family and friends will never forget “that omelet thing” they enjoyed at your home.
Helpful tip: Cut into pieces, then place spiral omelet in oven at 150 degrees to keep warm when not serving right away. Low-fat cream cheese and honey ham will throw the flavors off on this beauty, so be sure to get regular cream cheese and smoked ham!