Southwestern Omelet Roll
10 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
Yields: 6-8 servings
- Nutritional Information
Coat a 15x10x1-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 vegetable spray.
Beat eggs with a wire whisk in a large bowl.
In a small cup mix flour and half-and-half together until combined; add to eggs and beat to mix.
Stir in red pepper, green onions, half of ham and seasonings.
Pour evenly into pan; bake in preheated 375°F oven for 15 minutes.
Remove springroll from oven and sprinkle evenly with cheese and remaining ham. Return to oven and bake another 3 minutes.
Remove springroll from oven and carefully roll beginning at short end – peeling off paper as springroll is rolled.
Cut into ¾-1-inch slices. Stack slices at an angle on serving plate and top with salsa and a dollop of sour cream.
Garnish with fresh cilantro leaves if desired.