TOMATO & BACON BRUNCH ROULADE

Tomato & Bacon Brunch Roulade image

I've served this not only for breakfast and brunch, but even for dinner. If you like use crispy prosciutto for the bacon.-Beth Klosterboer, Miamisburg, Ohio

Provided by Taste of Home

Time 35m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

4 large eggs
6 large egg whites
2 tablespoons grated Parmesan cheese
2 tablespoons heavy whipping cream
1/2 teaspoon salt
Dash pepper
1 carton (8 ounces) spreadable sun-dried tomato and basil cream cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes
6 bacon strips, cooked and crumbled

Steps:

Line a 15x10x1-in. baking pan with parchment paper; grease the paper and set aside., Place the eggs, egg whites, Parmesan cheese, cream, salt and pepper in a blender; cover and process until frothy. Pour into prepared pan. Bake at 350° for 8-10 minutes or until set., Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off parchment paper. , Spread cream cheese over omelet to within 1 in. of edges. Sprinkle with tomatoes and bacon. Roll up, jelly-roll style, from a long side. Return to baking pan, seam side down. , Bake for 10-15 minutes or until heated through. Cut into slices with a serrated knife.

Nutrition Facts : Calories 294 calories, Fat 24g fat (12g saturated fat), Cholesterol 238mg cholesterol, Sodium 758mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.