Southwestern Omelet Roll

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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


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.

Optional: GARNISH with fresh cilantro leaves if desired.

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

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