Saucy Cordon Bleu Omelette Rolls

Whisk together eggs, 3 tbsp (50 mL) water, salt and pepper. Heat 7-inch (18 cm) nonstick skillet over medium heat; brush lightly with some of the oil. For 1 omelette, pour in 1/4 cup (50 mL) of the egg mixture; rotate skillet to coat bottom. Sprinkle with 1 tsp (5 mL) of the herbs. Cook until set, about 1 minute. Transfer to plate. Repeat to make 7 more omelettes, brushing pan with oil for each. (Make-ahead: Layer between plastic wrap in airtight container and refrigerate for up to 24 hours.)

Cheese sauce: Melt 1 tbsp (15 mL) of the butter in large saucepan over medium heat (or in microwaveable measure at Medium/50%). Whisk in flour, salt and pepper. Whisk in milk, 1/2 cup (125 mL) at a time; cook, stirring (or microwave at Medium/50%, whisking each minute until smooth), until sauce is thickened. Remove from heat. Stir in 2 cups (500 mL) of the cheese until melted. Set aside. (Make-ahead: Place plastic wrap directly on surface and refrigerate for up to 24 hours.)

In skillet over medium-high heat, melt remaining butter; sauté mushrooms and onion until liquid is evaporated, about 7 minutes. Add broccoli and red peppers; sauté until tender-crisp, about 3 minutes. Stir in 1 cup (250 mL) of the cheese sauce. (Make-ahead: Place plastic wrap directly on surface of vegetable filling and refrigerate for up to 24 hours; increase baking time to 25 minutes.)

For each roll, place omelette on work surface; cover with 1 slice of the ham. Spoon one-eighth of the vegetable filling along centre; roll up and place, seam side down, in 13- x 9-inch (3 L) gla3/4 baking dish. Pour remaining cheese sauce over omelette rolls. Sprinkle with remaining cheese and paprika.

Bake in 400°F (200°C) oven until bubbly and top is golden brown, 15 to 20 minutes.