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Rolled Omelette With Cheese Sauce Recipe
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Eggs||6 Large, separated|
|Cream of tartar||1 1⁄2 Teaspoon|
|Green onions||2 , thinly sliced|
|Cooked ham||2 Ounce, cut into thin strips|
|Cheese sauce||2 Ounce|
|Bacon slices||4 , cooked and crumbled|
Serving size: Complete recipe
Calories 1073 Calories from Fat 764
% Daily Value*
Total Fat 85 g131.5%
Saturated Fat 37.9 g189.7%
Trans Fat 1.9 g
Cholesterol 1409.2 mg
Sodium 1336.1 mg55.7%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.1 g4.6%
Sugars 10.4 g
Protein 59 g117.8%
Vitamin A 78.8% Vitamin C 19.4%
Calcium 37.9% Iron 37.1%
*Based on a 2000 Calorie diet
Grease wax paper; set pan aside.
Beat sour cream and cream cheese at medium speed of an electric mixer until smooth and creamy; set aside.
Beat egg whites and cream of tartar at high speed of electric mixer until foamy; set aside.
Beat egg yolks at high speed until thick and pale.
Fold beaten egg whites into yolks; pour mixture into prepared pan.
Bake at 350° for 10 minutes or until set.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until top of omelet is lightly browned.
Immediately transfer omelet to a serving platter.
Spread cream cheese mixture evenly over omelet; sprinkle with green onions and ham.
Roll up omelet, jellyroll fashion.
Spoon Cheese Sauce over rolled omelet; sprinkle with bacon.