Southwestern Omelet Roll

Southwestern Omelet
  • Cook Time

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  • Ingredients
    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

Directions

  1. 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.

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

  3. In a small cup mix flour and half-and-half together 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 springroll from oven and sprinkle evenly with cheese and remaining ham. Return to oven and bake another 3 minutes.

  7. Remove springroll from oven and carefully roll beginning at short end – peeling off paper as springroll is rolled.

  8. Cut into ¾-1-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.