Omelet: Swiss Omelet Roll

posted by elinorw 10-16-100 6:50 AM

Swiss Omelet Roll

1 cup mayonnaise, divided
2 Tbl. mustard
2 Tbl. chopped green onions
2 Tbl. flour
1 cup milk
12 eggs, separated
1/2 tsp. salt
dash pepper
1 cup shredded Swiss cheese
1 1/2 cup diced nova lox
1/4 cup chopped green onion

Preheat oven to 425 degrees F.

Combine first three ingredients, set aside. Combine next 1/2 cup mayonnaise with flour. Gradually add milk and beaten egg yolks. Cook, stirring constantly over low heat until thickened. Remove egg mixture from heat, cool 15 minutes.

Fold mayonnaise/mustard mixture and seasonings into stiffly beaten egg whites. Fold egg yolk mixture into egg white mixture.

Spray 10 1/2 inch jelly roll pan with Pam or other non stick spray; line pan with waxed paper and spray again. Pour egg mixture into prepared pan. Bake at 425 for 20 minutes.

Invert pan onto clean dish towel. Cover surface of omelet with cheese/lox/onion filling. Roll up as a jelly roll, lifting towel while rolling. Place on platter with seam side down. Top with mustard sauce. Garnish with chopped parsley.

Mustard Sauce: l cup mayonnaise mixed with 3 Tbl. mustard.

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