Tested till perfect Saucy Cordon Bleu Omelette Rolls

Saucy Cordon Bleu Omelette Rolls

For this inexpensive but impressive brunch dish, you can prepare all of the components – the individual omelettes, the mushroom and broccoli filling and the generous cheese sauce – a day ahead and assemble just before baking.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2002

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 8 8eggeggs
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 tbsp 1tbspvegetable oil
  • 8 tsp 8tspminced fresh herbs, (parsley, chives, dill)
  • 8 8slices smoked ham
  • 1 Pinch 1Pinchpaprika

Cheese sauce:

  • 2 tbsp 2tbspbutter
  • 1/4 cup 1/4cupall purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1 Pinch 1Pinchpepper
  • 2-1/2 cups 2-1/2cupsmilk
  • 2-1/2 cups 2-1/2cupsshredded Swiss cheese, (8 oz)
  • 2 cups 2cupssliced mushroommushrooms, (6 oz)
  • 1 1small oniononions, minced
  • 3 cups 3cupschopped broccoli floretbroccoli florets
  • 1-1/2 cups 1-1/2cupschopped sweet red peppersweet red peppers
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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.

Additional information : Old Cheddar, Asiago and Monterey Jack cheese are fine substitutes for Swiss. You can replace the broccoli, peppers and mushrooms with lightly steamed asparagus (about 4 spears per roll).

Nutritional Information Per serving: about

cal 366 pro 27g total fat 23g sat. fat 11g
carb 13g fibre 2g chol 248mg sodium 762mg

% RDI:

calcium 43 iron 13 vit A 37 vit C 103
folate 24
All rights reserved. Transcontinental Media G.P. © 2014