Omelet roll

4 oz cream cheese
¾ c milk
2 T flour
¼ tsp salt
12 eggs
8 oz ham finely chopped (1 ½ c)
6 oz cheddar or Swiss cheese shredded (1 ½ c)
¼ c green onion with tops thinly sliced
2 T Dijon mustard

Preheat oven 375’
Mix cream cheese and milk w/ whisk until smooth, add flour and salt.
Whisk eggs until blended, add to cream cheese mixture mix well.

Place in “bar pan” jelly roll pan, lined with one sheet of parchment that comes up at sides, you don’t want egg under the parchment.bake 30-33 minutes or until omelet is puffy and golden.

Remove omelet from oven; immediately spread with mustard. Sprinkle with half cheese then ham and onions then remaining cheese. Roll removing parchment as you roll. Let stand 5 minutes to allow cheese to melt. Top with additional cheese and onions slice and serve.