Friday, July 2, 2010

Spiral Omelet

I totally messed this up!
I halved the recipe, since it was for just Paul and I, and I put the egg mixture in an 8x8 pan. The eggs got way to puffy and wouldn't roll like it should have. Next time I will use a 9x13 to ensure the thinness and rollability of the eggs! {The full recipe is below, half if only serving 2}.

The picture is not as stunning as it should be!
But when you make it, the omelet will be a show-stopper!
{Imagine this omelet to look like a cake roll}
Paul said this was so good, we might never go back to the traditional omelet!

Spiral Omelet

4 oz. cream cheese, softened
3/4 cup milk
1/4 cup + 2 T. grated parmesan cheese, divided
2 T. GF mix
12 eggs
2 cups of your favorite omelet toppings, peppers, tomatoes, bacon bits, mushrooms, onion, whatever you like.
2 t. canola oil
1 1/2 cups shredded mozzarella cheese
1 1/4 t. Italian seasoning, divided

Line the bottom and sides of a greased 9x13 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 toppings in oil until crisp-tender. Keep warm.

Turn omelet onto a work surface; peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, and 1 t. 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.


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