Spiral Omelet Supreme
This recipe from Taste of Home Magazine is literally a "twist" on one of our favorites!
Make This Recipe
Ingredients
- 12 Eggland’s Best Eggs (large)
- 4 ounces cream cheese, softened
- 3/4 cup 2% milk
- 1/4 cup plus 2 Tbsp. grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour
- 1 large green pepper, chopped
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoon canola oil
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 plum tomato, seeded and chopped
- 1-1/4 teaspoon Italian seasoning, divided
Preparation
Preheat oven to 375°F.
Line the bottom and sides of a greased 15x10x1-in. baking 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 20-25 minutes or until set.
Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
Turn omelet onto a work surface and peel off parchment paper.
Sprinkle with the vegetable mixture, mozzarella cheese, tomato and 1 tsp. 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 226 |
| Fat | 14 g |
| Saturated Fat | 10 g |
| Cholesterol | 287 mg |
| Sodium | 382 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Protein | 20 g |