Ham n Swiss Egg Rollup
8 ounce cream cheese, softened
1/2 cup 1% milk
12 eggs
2 tablespoons flour
1/4 teaspoon salt
2 cups cooked lean ham
1 can (8 ounces) mushrooms, drained
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese, divided
1 bunch green onions, optional
Hollandaise sauce (Reduced fat recipe below)
Preheat oven to 375 degrees. Line the bottom and sides of a 15×10 inch jelly roll pan with parchment paper. Spray parchment paper with non-stick spray.
Beat cream cheese until smooth, gradually beat in milk. Add eggs, flour and salt; beat well. Pour egg mixture into prepared pan. Bake 20-25 minutes or until eggs are set and browned.
While eggs are baking finely chop ham and mushrooms. Slice green onions (bulbs and tops). When eggs are baked remove from oven and immediately spread eggs with mustard; sprinkle with 1 1/2 cups shredded cheese; sprinkle with ham, mushrooms and green onions. Starting on long side, roll eggs up, jelly roll style, removing parchment paper away as you roll. Sprinkle remaining cheese on top of the egg roll; return to oven and bake 5 minutes longer to melt cheese. Slice and serve hot with warm Hollandaise Sauce.
Reduced Fat Hollandaise Sauce
1 egg, beaten
1 cup 1% milk
1/4-1/2 teaspoon dry mustard
1 1/2 tablespoons cornstarch
2 tablespoons butter
2 tablespoons lemon juice
1/8 teaspoon salt, or to taste
Beat egg in a 2-cup microwave safe bowl; whisk in milk, dry mustard and cornstarch. Microwave 1 minute; stir, microwave in 20-30 second intervals whisking after 20-30 seconds (about 2 minutes total) until thick. Stir in butter; stir in lemon juice. Makes 1 1/2 cups sauce
Notes:
This is a great dish for brunch or potluck super. For variety, experiment with your own favorite omelet ingredients. Serves 12
For nutrition analysis go to www.UtahDairyCouncil.com
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