SPIRAL OMELET
While visually appealing to look at, it was equally tasty. Filled with Sausage Cheese peppers and onions and all those spices. Need I say more.
So was it worth it? Well, I’ll let you decide. If you want to impress a group of people with your cooking skills, or if you are just plain bored with the everyday breakfast fare, well then, yes I think it is worth the effort. That’s my take on this recipe.
TOTAL TIME: 50 min. Prep: 30 min. Bake: 20 min. YIELD: 8 servings.
Ingredients:
- 4 ounces cream cheese, softened
- 3/4 cup whole milk
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh thyme(optional)
- 1 teaspoon nutmeg
- Several dashes of cayenne
- Salt and pepper to taste
- 12 large eggs
- 2 teaspoons canola oil
- 1 pound breakfast sausage, cooked and crumbled(I use Jimmy Dean Hot)
- 1 large poblano pepper, chopped
- 1 small onion, diced
- 1-1/2 cups shredded sharp white cheddar
- Green onion chopped for garnish.
- Options: diced plum tomato, chopped crisp bacon, chopped ham, red bell pepper, mushrooms browned and chopped or fresh spinach
Directions:
- 1. Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.
- 2. Beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese, and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Season with salt and pepper. Add cayenne. Pour into prepared pan. Bake until set, 20-25 minutes.
- 3. Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, thyme and onion until crisp-tender, 3-4 minutes. Keep warm.
- 4. Remove omelet from oven; top immediately with onion and pepper mixture. Top with sausage then cheddar cheese. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining 2 tablespoons Parmesan cheese and green onion. Serve with Salsa
Debbie Morris-Hamilton, Ohio
