Spiral Omelet Supreme

This roly-poly omelet is a fun new way to do eggs for brunch! If you want diff. veggies, just substitute 2 cups of your favs.
(serves 8)

4 oz. cream cheese with chives*, softened
3/4 cup 2% milk
1/4 cup plus 2 T. grated Parmesan cheese, divided
2 T. all-purpose flour
12 large eggs
2 t. canola oil
1 large red* bell pepper, chopped
1 cup sliced fresh cremini* mushrooms
1 small sweet* onion, chopped
1&1/4 t. Italian seasoning, divided
1&1/2 cups shredded part-skim mozzarella cheese
1 plum or Campari* tomato, seeded and chopped

Preheat oven to 375. Line bottom and sides of a greased 15x1-x1" pan with parchment paper; grease paper. Beat cream cheese until soft; slowly beat in milk. Beat in 1/4 cup Parmesan and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 min. Meanwhile, in a large skillet, heat oil over med.-high heat; sauté pepper, mushrooms, and onion until crisp-tender, 3-4 min. Stir in 1 t. Italian seasoning. Keep warm. Remove omelet from oven; top with mozzarella, tomato, and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining grated Parm. and Italian seasoning.

"Shall we make a new rule of life...always try to be a little kinder than is necessary." ~ from the book Wonder

Love,

MM