Southwestern Omelet Roll

Southwestern Omelet Roll


  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.


  • 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


This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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