*** UPDATE***
So I made this the other night, and it sure was tasty. An entire bunch of green onions was a little overpowering to my taste, so next time I will probably use half as much. Instead of buying canned mushrooms I bought fresh because why buy canned unless you don't have an option? I would also use a little bit more Dijon Mustard and cut the ham a little chunkier.
Another thing I would recommend is checking the eggs every couple of minutes to make sure that they are cooking evenly. Apparently my oven cooks unevenly so I ended up having to carve some of the egg off before rolling it up.
I HATED the reduced fat Hollandaise Sauce recipe. I'll stick to the fattening stuff.
Overall, this was really fun to make and tasted really good. I will definitely make this again!
Ham and Swiss Egg Roll Up
You Need This:
-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)
Do This:
1 - Preheat oven to 375 degrees.
2 -Line the bottom and sides of a 15x10 inch jelly roll pan with parchment paper.
3 -Spray parchment paper with non-stick spray.
4 -Beat cream cheese until smooth, gradually beat in milk.
5 -Add eggs, flour and salt; beat well.
6 -Pour egg mixture into prepared pan.
7 -Bake 20-25 minutes or until eggs are set and browned.
8 -While eggs are baking finely chop ham and mushrooms. Slice green onions (bulbs and tops).
9- When eggs are baked remove from oven and immediately spread eggs with mustard
10 - Sprinkle with 1 1/2 cups shredded cheese
11 - Sprinkle with ham, mushrooms and green onions.
12 - Starting on long side, roll eggs up, jelly roll style, removing parchment paper away as you roll.
13 -Sprinkle remaining cheese on top of the egg roll
14 - Return to oven and bake 5 minutes longer to melt cheese.
Slice and serve hot with warm Hollandaise Sauce.
Reduced Fat Hollandaise Sauce
You Need This:
-1 egg, beaten
-1 cup 1% milk
-1/4-1/2 teaspoon dry mustard
-1.5 tablespoons cornstarch
-2 tablespoons butter
-2 tablespoons lemon juice
-1/8 teaspoon salt, or to taste
Do This:
1 - Beat egg in a 2-cup microwave safe bowl
2 - Whisk in milk, dry mustard and cornstarch
3 - Microwave 1 minute then stir
4 - Microwave in 20-30 second intervals whisking after 20-30 seconds (about 2 minutes total) until thick
5 - Stir in butter
6 - Stir in lemon juice
Makes 1 1/2 cups sauce
Notes: For variety, experiment with your own favorite omelet ingredients.
