Ingredients
- 4 oz Cream Cheese
- 3/4 cup of milk (I like whole milk but you can substitute whatever milk you like.)
- 2 TBSP all-purpose flour (gluten-free works too)
- 1/4 tsp salt
- 12 eggs
- 2 cups shredded cheese of your choice feta can be a great option too)
- mix-ins (chopped ham, 1 lb of cooked ground sausage, 6 slices of crumbled cooked bacon, steamed broccoli or asparagus, sautéed mushrooms, peppers, and/or onions, green onions, chopped sun-roasted tomatoes, etc)
- optional seasoning mixes (Italian seasoning, Everything Bagel Seasoning, etc)
Instructions
- Heat oven to 375 degrees.
- Soften cream cheese in microwave for 30 seconds. Whisk for a smooth consistency. Gradually mix in the milk until combined well. Once combined well, add the flour and salt.
- Whisk the eggs. Add to the cream cheese mixture and whisk until well blended.
- Gently sprinkle water on an 11×17 jellyroll pan. Then line the pan with parchment paper. This allows the parchment paper to stick to the pan and not moved around.
- Pour the egg/cream cheese mixture into the parchment paper. Use a rubber scraper to spread mixture evenly into each corner.
- Add mix-ins, EXCEPT cheese.
- Place the pan in the oven and cook for 30 minutes.
- Pull the pan out and sprinkle with cheese. Let it sit for a few minutes so the cheese can melt.
- Carefully use the parchment paper to roll up the omelet into a log. Be careful as this is very hot.
- Let the omelet stand for a few minutes. I like to sprinkle a little extra cheese and green onion on top while it cools.
- Slice and serve!
Tips: I know buying pre-shredded cheese is easier but consider freshly shredding block cheese as it will melt better. Try various cheeses for various flavors (gouda, goat, cheddar, mozzarella, etc).