Rolled Omelet

A favorite dish at my B&B is my rolled 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.

This recipe plays well with Orange Blueberry Scones for the perfect brunch.

Rolled Omelet

Preheat oven to 350°F.

• 12 eggs
• 2 cups whole milk
• 4 ounces cream cheese
• 1 cup flour
• 1 teaspoon sea salt
• 1/4 teaspoon coarse ground pepper (or white pepper)
• Hollandaise sauce and/or grated cheese)
• 16 ounces Black Forest (not honey) ham, diced or shredded
• 1/2 bunch green onions, chopped

Place 12 eggs in a blender.

Add on milk, cream cheese, flour, salt, & pepper. You can use white pepper in place of pepper if you would not like the black pepper to show.

Blend on low.

Blend on medium.

Blend until cream cheese is fully blended in.

Spray a half sheet pan with sides with non-stick spray.

Place a layer of rolled-out parchment paper from a roll on the tray. A parchment sheet will not work for this because the parchment paper needs to go up the sides too. Smooth down the parchment paper so it sticks to the 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 the paper while baking.

Place the baking sheet in the preheated oven.

Make sure the pan is level and slowly pour eggs into it.

Bake eggs for about 20 or until done. Move pan a bit to see if they are firm. If so, they’re done.

Make hollandaise sauce & pour it over the eggs. Use a spatula to spread sauce: or, if you prefer, grated cheese in place of the sauce is wonderful too.

Top with ham and green onions.

Now for the fun (or as I like to say, terrifying) part. To roll the rolled 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 (tight and straight) start.

Continue to roll and pull the paper toward you to bring the egg roll back to your reach when you get about halfway done with the 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 beautifully rolled omelet, you can let go of the paper.

Using a large knife, cut into 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 rolled omelet. Your family and friends will never forget “that omelet thing” they enjoyed at your home.

Helpful Tips

Cut into pieces, cover with foil, and then place the rolled omelet in the oven at 150°F 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!

You can purchase pre-sliced ham in the deli or pre-diced ham in the meat department.