4 oz. Cream cheese
3/4 cup Milk
2 t Flour
1/4 t Salt
8 oz. Ham, chopped
1 1/2 cups Cheddar chesse, chredded
1/4 cup Green onion with tops thinly sliced
2 t Dijon Mustard
Note: Sometimes, I like to add some chopped fresh mushrooms to this as well.
Preheat Oven 375. In bowl combine cream cheese and milk, whisk. Add flour and salt, whisk. In another bowl, whisk eggs add cream cheese mixture. Put parchment paper in bottom of 13 x 9 pan. Bake 30-33 minutes until omelet is puffy.
Meanwhile, chop ham. Shred cheese. Slice green onions.
Remove Omelet from oven. Spread with mustard. Sprinkle with half of cheese, top with onions and ham. Roll omelet in jelly roll fashion, removing parchement paper as you go. Sprinle with remaining cheese.. Let stand 5 minutes and slice