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Swiss Omelet Roll-Up

My family always enjoys this scrumptious and unique omelet on Christmas morning after we've opened gifts. Its special taste and appearance make the preparation time worthwhile.
  • Total Time
    Prep: 30 min. + cooling Bake: 20 min.
  • Makes
    10-12 servings


  • 1-1/2 cups mayonnaise, divided
  • 2 tablespoons all-purpose flour
  • 12 large eggs, separated
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons chopped green onions, divided
  • 1 tablespoon Dijon mustard
  • 1-1/2 cups chopped fully cooked ham
  • 1 cup shredded Swiss cheese
  • Fresh oregano or parsley, optional


  • In a small saucepan, combine 1/2 cup mayonnaise and flour. In a small bowl, whisk egg yolks until thickened; add milk. Pour into mayonnaise mixture; cook over low heat, stirring constantly, until thickened. Add salt and pepper. Remove from the heat; cool for 15 minutes.
  • In a large bowl, beat egg whites until stiff. Fold into the mayonnaise mixture. Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Pour egg mixture into pan. Bake at 425° for 20 minutes.
  • Meanwhile, in a small saucepan over low heat, combine 2 tablespoon onions, mustard and remaining mayonnaise. Set aside 3/4 cup for topping; set aside and keep warm. To the remaining sauce, add ham, cheese and remaining onions; cook over low heat until cheese begins to melt.
  • Remove omelet from oven; turn onto a linen towel. Peel off waxed paper. Spread cheese sauce over warm omelet. Roll up from a short side. Top with reserved mustard sauce. Garnish with oregano or parsley if desired. Serve immediately.
Nutrition Facts
1 each: 357 calories, 32g fat (7g saturated fat), 243mg cholesterol, 600mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 13g protein.

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