Baked Ham Cheese Omelet Roll Food

HAM 'N' CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

HAM AND CHEESE OMELET CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

HAM AND CHEESE OMELET ROLL

Steps:

• In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 450° until eggs are set, 7-9 minutes. Sprinkle with ham and 1/2 cup cheese. Bake 3-5 minutes longer or until cheese is melted. , Loosen edges of omelet from baking dish with a knife. Using two small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle bacon and remaining cheese over omelet roll. Bake until cheese is melted, 3-4 minutes.

HAM & CHEESE OMELET ROLL WITH CHEESE SAUCE

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
• Beat eggs, milk, flour and mustard in large bowl with whisk until blended. Stir in ham and onions. Pour into prepared pan.
• Bake 14 to 16 min. or until edges are almost set. Top omelet with remaining cheese; bake 2 min. or until melted.
• Meanwhile, combine 1 cup cheese and sour cream in small saucepan; cook on low heat until cheese is melted and mixture is blended, stirring constantly. Remove from heat; cover until ready to use.
• Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with cheese sauce.

HAM AND CHEESE ROLLS

Steps:

• Slice top half off rolls while rolls are still attached to each other.
• Set aside top half.
• Layer bottom half with ham, then with cheese, covering to edges.
• Replace top half and place on cutting board.
• Using sharp knife, slice down through individual rolls.
• Place in glass baking just large enough to hold both packages without crowding together.
• Melt the stick of margarine in saucepan; add poppy seed, Worcestershire sauce, prepared mustard, and onion flakes.
• Stir and pour over top of rolls.
• Bake at 350 degrees for 20 minutes.

BAKED OMELET ROLL

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lightly grease a 9x13 inch baking pan.
• In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth.
• Pour into prepared baking pan.
• Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
• Carefully loosen edges of omelet from pan.
• Starting from the short edge of the pan, carefully roll up omelet.
• Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

BAKED HAM AND CHEESE OMELET

Steps:

• Beat eggs, milk, and seasoned salt together in a large bowl.
• Stir in ham, cheese, and onion.
• Pour egg mixture into a greased 8-inch-square baking dish.
• Bake at 350°F for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
• Cut into squares and garnish with fresh herbs, if desired.

HAM AND CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside.
• In a small mixing bowl, beat cream cheese and milk until smooth.
• Add flour and salt; mix until combined.
• In a large mixing bowl, beat the eggs until blended.
• Add the cream cheese mixture; mix well and pour into prepared pan.
• Bake at 375°F oven for 30-35 minutes or until eggs or puffed and set.
• Remove from oven.
• Immediately spread with mustard and sprinkle with 1 cup of cheese.
• Sprinkle with ham, onions and 1 more cup of cheese.
• Roll up the omelet from a short side.
• Peeling parchment paper away while rolling, sprinkle top of roll with remaining cheese and bake 3 to 4 minutes longer, or until cheese is melted.

BAKED HAM AND CHEESE OMELET

Steps:

• Preheat oven to 350F and spray an 8-inch square baking dish with cooking spray; set aside.
• To a large bowl add the eggs, milk, salt, pepper, and whisk to combine.
• Add 1 cup cheese, ham, green onions, and stir to combine.
• Pour mixture into prepared baking dish.
• Evenly sprinkle with remaining 1/2 cup cheese.
• Bake for about 55 to 60 minutes (I baked 58 minutes), or until eggs are cooked and omelet is set. Because all ovens and pans vary, start checking at 40 minutes and bake until done.
• Garnish with green onions to taste and serve immediately. Omelet is best warm and fresh but extra will keep airtight in the fridge for up to 4 days; reheat gently.

HAM AND CHEESE OMELET RECIPE

Steps:

• Gather the ingredients.
• Heat butter in an 8-inch skillet or omelet pan over medium heat. Add ham pieces and cook gently to warm through for 3 to 4 minutes.
• Break eggs into a small bowl. Gently mix with a fork. As mentioned above, do not whisk.
• Tip gently stirred eggs over ham in skillet over medium heat. Using a fork, gently move egg around pan, pushing cooked egg from the pan's bottom and allowing uncooked, liquid egg to run into its place. Gradually, all the eggs will start to set.
• Immediately once egg starts to set, sprinkle cheese and stop stirring. Let omelet sit for about one minute for heat to start to reach cheese. Sprinkle over a tiny pinch of salt and black pepper.
• Once cheese is starting to warm, take a spatula and carefully nudge omelet's lower edge two-thirds of the way over.
• Take a warmed plate, hold skillet over plate and gently tip pan away from you and roll omelet out and over onto plate, so the seam is underneath. This is easier to do than it sounds. Serve omelet immediately.