Spiral Omelet
Need a breakfast or brunch recipe that is sure to impress? Try this omelet with impressive presentation potential.
4 oz. cream cheese, softened
3/4 cup milk
1/4 cup plus 2 Tbsp. grated Parmesan cheese, divided
2 Tbsp. all-purpose flour
12 eggs
1 large green pepper, diced
1 cup fresh mushrooms, sliced
1 small onion, diced
2 tsp. canola oil
1 1/2 cups (6 ox.) shredded mozzarella cheese
1 plum tomato, seeded, chopped
1 1/2 tsp. Italian seasoning, divided
Preheat oven to 375 degrees. Line the bottom and sides of a greased 15x10x1-inch jelly roll pan with parchment paper; grease the paper and set aside.
In small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended.
In large bowl, beat eggs; add cream cheese mixture and beat well. Pour into prepared jelly roll pan.
Bake in preheated oven for 20-25 minutes or until set. While baking, heat canola oil to medium heat in skillet. Sauté green pepper, mushrooms and onion until crisp-tender, about 5-7 minutes. Remove from heat and keep warm.
When omelet is done, turn out onto a work surface and peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 tsp. Italian seasoning. Roll omelet up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning. Using a serrated knife, gently slice omelet into 1-2-inch spirals. Serve immediately.
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