This recipe by Debbie Morris in Taste of Home a while back is very tasty- I have tweaked it and now you can make it for breakfast -lunch or dinner. Breakfast using your typical ingredients sausage, ham or bacon- Lunch using spinach, tomatoes, onions,chicken, hard boiled eggs,apple, orange. Dinner, using ground beef or...
Provided by Pat Duran
Categories Other Salads
Time 40m
Number Of Ingredients 28
Steps:
- 1. Preheat oven to 375^. Line the bottom and sides of a greased jelly roll pan(15x10-inch) with parchment paper; grease the paper too and set aside. Breakfast: In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan. Bake for 20-25 minutes or until set. In a large skillet sauté the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
- 2. To assemble: Turn omelet onto a clean surface sprinkled with a few parsley flakes; peel off parchment paper carefully. Sprinkle with vegetable mixture,mozzarella cheese, tomato and 1 teaspoon Italian seasoning. Cool completely before rolling up. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.
- 3. Lunch: Follow directions and ingredients in step one for preparing omelet. Then assemble lunch ingredients. Roll up as in Step 2. Serve with a little balsamic dressing or Ranch dressing or your favorite dressing.
- 4. Dinner: Follow directions and ingredients in step one for preparing omelet. Then assemble dinner ingredients,squeezing the refried beans down center of ingredients last. Roll up as in Step 2. Serve with sour cream,salsa, and avocado slices.
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