Ingredients:
1. 4 oz. cream cheese softened
2. 3/4 C. milk
3. 1/4 C. plus 2 T. grated Parmesan cheese, divided
4. 2 T. all purpose flour
5. 12 eggs
6. 1 large green pepper chopped
7. 1 C. sliced fresh mushrooms
8. 1 small onion chopped
9. 2 t. canola oil
10. 1 1/2 C. shredded mozzarella cheese
11. 1 plum tomato seeded and chopped
12. 1 1/4 t. Italian seasoning divided
Method:
1. Line the bottom and sides of a greased 15x10 baking pan with parchment paper; grease the paper and set aside.
2. In a small bowl beat cream cheese and milk until smooth. Beat in 1/4 C. Parmesan cheese and flour until blended. In a large bowl, beat eggs, add cream cheese mixture and mix well. Pour into prepared pan.
3. Bake at 375 for 20-25 minutes or until set. Meanwhile in a large skillet, saute the pepper, mushrooms, and onion in oil until crisp tender. Keep warm.
4. Turn omelet onto a work surface, peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t. Italian seasoning. Roll up jelly roll style, starting with the short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.
No comments:
Post a Comment