A Fun Day in Nashville

We enjoyed a wonderful brunch together this morning. I made my ham and omelet roll and we gathered fruit, toast, juice, and more to make a very filling and yummy meal. Our group enjoyed it so much that they asked me to post the recipe.

Ham & Cheese Omelet Roll

4 oz. cream cheese, softened
3/4 c. milk
2 T. all-purpose flour
1/4 t. salt
12 eggs
1 1/2 c. ham (finely chopped - 8 0z.)
1 1/2 c. cheddar or swiss cheese (shredded)
1/4 c. green onions with tops (thinly sliced)
2 T. Dijon mustard

Preheat oven to 375. Combine cream cheese and milk; whisk until smooth. Add four and salt; whisk to combine. In another bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Line large stoneware bar pan with parchment paper pinching corners. Pour egg mixture into bottom of bar pan and bake 30-33 minutes or until omelet is puffy and golden.

Meanwhile, finely chop ham, shred cheese, and thinly slice green onions.

Remove omelet from oven; immediately spread with Dijon mustard, sprinkle with half of cheese, top with ham and green onions, then sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onion, if desired. Let stand 5 minutes to allow cheese to melt. Slice and serve.