Shaughnessy's Midnight Mass Rolled Omelet - Ham and Cheese Omelet Roll

• 4 oz (112 grm). cream cheese, softened
• 3/4 cup (175 ml) milk
• 2 tbsp (30 ml) all-purpose flour
• 1/4 tsp (1 ml) salt
• 12 eggs
• 2 tbsp (30 ml) Dijon mustard
• 2-1/4 cups (525 ml) shredded Swiss or cheddar cheese, divided
• 2 cups (475 ml) finely chopped fully cooked ham
• 1/2 cup (125 ml) thinly sliced green onions

1. Line the bottom and sides of a greased 15x10-inch jelly roll pan with parchment paper; grease the paper and set aside.
2. In a small mixing bowl, beat cream cheese and milk until smooth.
3. Add flour and salt; mix until combined.
4. In a large mixing bowl, beat the eggs until blended.
5. Add cream cheese mixture; mix well.
6. Pour into prepared pan.
7. Bake at 375 degrees (200 C.) for 30-35 minutes or until eggs are puffed and set.
8. Remove from oven.
9. Immediately spread with mustard and sprinkle with 1 cup (225 ml) of cheese.
10. Sprinkle with ham, onions and 1 cup (225 ml) of cheese.
11. Roll up from short sided 10 inch edge, not the long edge, peeling paper away while rolling.
12. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted.
13. Slice and serve with buttered toast points.

cream cheese, milk, flour, salt, eggs, mustard, swiss, fully cooked ham, green onions

Taken from online-cookbook.com/goto/cook/rpage/0010FB (may not work)