Southwestern Omelet Roll
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
Yields: 6-8 servings
- Nutritional Information
Per serving: 1/7 of recipe
Total fat: 21 g
Saturated fat: 9 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g
Cholesterol: 310 mg
Sodium: 952 mg
Carbohydrates: 17 g
Fiber: 2 g
Sugar: 8 g
Protein: 21 g
Vitamin A: 156 mcg
Vitamin D: 2 mcg
Folate: 54 mcg
Choline: 233 mg
Calcium: 304 mg
Iron: 2 mg
Potassium: 383 mg
This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
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.
BEAT eggs with a wire whisk in a large bowl.
In a small cup, mix flour and half-and-half 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 spring roll from oven and SPRINKLE evenly with cheese and remaining ham. RETURN to oven and BAKE another 3 minutes.
REMOVE spring roll from oven and carefully ROLL, beginning at short end — peeling off paper as spring roll is rolled.
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.
GARNISH with fresh cilantro leaves if desired.