Southwestern Omelet Roll


Prep Time: 10 Mins

Cook Time: 15 Mins

Makes: 8 Servings


Nonstick cooking spray
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


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.

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