Spiral Omelet Supreme

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Spiral Omelet Supreme
Prep Time
20 min
Cook Time
20 min
8 servings
Recipe by: Taste of Home Magazine

This recipe from Taste of Home Magazine is literally a "twist" on one of our favorites!


  • 12 Eggland’s Best Eggs (large)
  • 4 ounces cream cheese, softened
  • 3/4 cup 2% milk
  • 1/4 cup plus 2 Tbsp. grated Parmesan cheese, divided
  • 2 tablespoons all-purpose flour
  • 1 large green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 teaspoon canola oil
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 plum tomato, seeded and chopped
  • 1-1/4 teaspoon Italian seasoning, divided


Serving Size
1 serving
14 g
  Saturated Fat
10 g
287 mg
382 mg
6 g
Dietary Fiber
1 g
20 g

Preheat oven to 375°F.

Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment paper.

Grease the paper and set aside.

 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 20-25 minutes or until set.

Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.

Turn omelet onto a work surface and peel off parchment paper.

Sprinkle with the vegetable mixture, mozzarella cheese, tomato and 1 tsp. Italian seasoning.

Roll up jelly-roll style, starting with a short side.

Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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