Ham & Cheese Omelet Roll

This brunch specialty combines ham, cheese and green onions rolled into a soufflé-like omelet. 


  • 4 oz (125 g) cream cheese, softened
  • 3/4 cup (175 mL) milk
  • 2 tbsp (30 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 12   eggs
  • 8 oz (250 g) ham, finely chopped (1 1/2 cups)
  • 6 oz (375 mL) cheddar or Swiss cheese, shredded (1 1/2 cups)
  • 1/4 cup (50 mL) green onions with tops, thinly sliced
  • 2 tbsp (30 mL) Dijon mustard


  1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and milk; whisk until smooth using Stainless Whisk. Add flour and salt; whisk to combine.

  2. In Classic Batter Bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well. 

  3. Cut an 18-inch long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden.

  4. Meanwhile, finely chop ham using Food Chopper. Shred cheese using Rotary Grater. Thinly slice green onions with Chef's Knife.

  5. Remove omelet from oven; immediately spread with Dijon mustard using Skinny Scraper. Sprinkle with half of the cheese; top with ham and green onions. 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 onions, if desired. Let stand 5 minutes to allow cheese to melt. Slice roll diagonaly into wedges using Bread Knife.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 300, Fat 20 g, Sodium 760 mg, Dietary Fiber 0g 

Cook's Tips:

When adding milk to softened cream cheese, add it very gradually while whisking with the Stainless Whisk to keep the mixture smooth and free of lumps. 

Lifting up on Parchment Paper will help make the baked omelet roll up. Be sure to remove the paper as you are rolling.

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