SWISS OMELET ROLL
Ingredients
- 0 each C. mayonnaise, divided
- 2 each T. mustard
- 0.5 each C. chopped scallions, divided
- 2 each T. flour
- 1 each C. milk
- 12 each eggs, separated
- 0.5 each tsp. salt
- 1/8 each tsp. pepper
- 0 each C. finely chopped ham
- 1 each C. shredded Swiss cheese
Instructions
- 1
Watercress to garnish (optional) Combine 1 cup mayonnaise, mustard and 1/4 cup scallions.
- 2
Mix well and set aside.
- 3
Combine remaining mayonnaise and flour.
- 4
Gradually add milk and beaten egg yolks.
- 5
Cook, stirring constantly over low heat, until thickened.
- 6
Remove from heat and cool 15 minutes.
- 7
Beat egg whites until stiff.
- 8
Fold mayonnaise mixture, salt and pepper into whites, combining thoroughly.
- 9
Pour into a 15 x 10-inch jellyroll pan lined with wax paper coated with cooking spray.
- 10
Bake at 425ºF for 20 minutes.
- 11
Invert on towel; carefully remove the wax paper.
- 12
Mix the ham, cheese and 1/4 cup scallions together and spread on the roll.
- 13
Roll from narrow end, lifting with towel while rolling.
- 14
Place on serving dish seam down and top with the mustard sauce.
- 15
Garnish with the greenery of your choice.
- 16
Watercress is especially nice.
- 17
Yields 6 to 8 servings.
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