Southwestern Omelet Roll

Directions

1. COAT a 15 x 10 x 1-inch jellyroll pan with vegetable spray. TRIM a sheet of parchment paper to fit pan with paper extending over sides slightly. COAT parchment paper on top of pan with nonstick spray.

2. BEAT eggs with a wire whisk in a large bowl.

3. In a small cup, mix flour and half-and-half until combined; ADD to eggs and BEAT to mix.

4. STIR IN red pepper, green onions, half of ham and seasonings.

5. POUR evenly into pan; BAKE in preheated 375°F oven for 15 minutes.

6. REMOVE spring roll from oven and SPRINKLE evenly with cheese and remaining ham. RETURN to oven and BAKE another 3 minutes.

7. REMOVE spring roll from oven and carefully ROLL, beginning at short end — peeling off paper as spring roll is rolled.

8. CUT into ¾ to 1-inch slices. STACK slices at an angle on serving plate and TOP with salsa and a dollop of sour cream.

9. GARNISH with fresh cilantro leaves if desired.

Ingredients

• 10 large EGGS
• 1/4 cup flour
• 1 1/2 cups fat-free half-and-half
• 1 cup chopped red pepper
• 3/4 cup chopped green onions
• 1 cup chopped lean ham or cooked, drained and crumbled turkey sausage
• 1 tsp. dried oregano leaves, dried cilantro leaves
• 1/4 tsp. cumin
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups chunky salsa
• 1/2 cup reduced fat sour cream, optional
• cilantro leaves for garnish, optional