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.