Name: Southwestern Omelet Roll
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 10 large eggs; 1/4 cup all-purpose flour; 1/2 cup fat free half-and-half; 1 cup chopped red bell pepper; 3/4 cup chopped green onions; 1 cup chopped lean ham, divided; 1 teaspoon dried cilantro; 1 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1-1/2 cups shredded sharp Cheddar cheese; 1-1/2 cups chunky mild salsa; 1/2 cup reduced fat sour cream, optional; Fresh cilantro – optional

Instructions

Preheat oven to 375 degrees F.
Coat a 15 x 10-inch jelly roll pan with cooking spray. Cut a piece of parchment paper to fit pan, leaving paper to extend over sides slightly. Spray paper with cooking spray, set pan aside. Beat eggs with a wire whisk in medium bowl. Combine flour and half-and-half in small bowl. Add flour mixture to eggs, mixing until smooth . Stir in pepper, onions, 1/2 cup of the ham and seasonings.
Pour mixture into prepared pan. Bake 15 minutes. Remove pan from oven. Sprinkle with remaining 1/2 cup ham and cheese. Return to oven and bake 3 minutes or until cheese is melted. Remove pan from oven. Carefully roll baked egg mixture, beginning at the short end, peeling paper off as mixture is rolled. Cut roll into 8 even slices. Layer slices at an angle on serving plate. Spoon salsa over slices.
Top each serving with sour cream and cilantro, if desired.

Southwestern Omelet Roll