1/4 cup plus 2 Tbsp grated Parmesan cheese, divided
2 Tbsp all-purpose flour
12 eggs
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 small onion, chopped
2 tsp canola oil
1 1/2 cup (6 oz) shredded part skim mozzarella cheese
1 1/4 tsp Italian seasoning, divided
Instructions
Line bottom and sides of a greased 15X10X1-inch baking pan with parchment paper; grease the paper and set aside.
In a small bowl, beat the cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan.
Bake at 375 for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
Turn omelet onto a work surface; peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese and 1 tsp Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.
Originally Submitted
4/15/2011
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