Omelet Roll


  • 4 oz. reduced-fat cream cheese, softened
  • 3/4 cup reduced-fat milk
  • 2 tbsp. flour
  • 1/4 tsp. salt
  • 12 eggs
  • 2 tbsp. Dijon mustard
  • 2 cups Cheddar cheese, shredded, divided
  • 1 tbsp. vegetable oil
  • 4 slices bacon, chopped into bite-size pieces
  • 1 small onion, chopped
  • 2 tsp. garlic, minced
  • 2 cups fresh spinach

Preheat oven to 375 degrees F. Line the bottom of a greased 15 x 10 baking sheet with parchment paper. Grease the paper very well and set aside.

In a bowl, beat the cream cheese and slowly add the milk until smooth. Add the flour and salt and mix until combined.

In a large bowl, beat the eggs until the mixture is homogeneous. Add the cream cheese mixture and mix well. Pour into your prepared pan.

Bake for 20-25 minutes or until the eggs are puff and set and golden on the edges.

Meanwhile, cook the bacon pieces in a medium-sized pan until cooked through. Remove from the heat and drain on a paper towel-lined dish.

Pour out bacon grease from the pan. Heat 1 tbsp. oil and add onion. Cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bacon pieces and spinach. Cook until the spinach begins to wilt, about 2 minutes. Remove from heat and set aside.

Remove the egg from the oven and use the parchment paper to remove the egg from the pan. Immediately spread with mustard and sprinkle with 1 cup of cheese. Sprinkle with spinach filling and remaining cup of cheese. Roll up from the long side, peeling the parchment paper away while rolling. Place the roll back on the baking sheet and put back in the oven for about 5 minutes to melt the cheese.

To freeze: Allow the roll to cool completely before slicing. Slice into 12 pieces and lay them flat on a greased baking sheet. Freeze. When frozen, transfer to a freezer bag. To reheat, cook in the microwave for 1-1 1/2 minutes or until hot and the cheese is melted.
by The Savvy Kitchen