Saucy Cordon Bleu Omelette Rolls

By The Canadian Living Test Kitchen

83 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	366366 cal
pro	27 g27g pro
total fat	23 g23g total fat
sat. fat	11 g11g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	248 mg248mg chol
sodium	762 mg762mg sodium
% RDI:	-
calcium	4343 calcium
iron	1313 iron
vit A	3737 vit A
vit C	103103 vit C
folate	2424 folate

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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.

Ingredients

8 eggs 8 8eggeggs
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
8 8tsp tspminced fresh herbs, (parsley, chives, dill)
8 slices smoked ham 8 8slices smoked ham
1 Pinch paprika 1 1Pinch Pinchpaprika
Cheese sauce:
2 tbsp butter 2 2tbsp tbspbutter
1/4 cup all purpose flour 1/4 1/4cup cupall purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1 Pinch pepper 1 1Pinch Pinchpepper
2-1/2 cups milk 2-1/2 2-1/2cups cupsmilk
2-1/2 2-1/2cups cupsshredded Swiss cheese, (8 oz)
2 cups sliced mushrooms , (6 oz)2 2cups cupssliced mushroommushrooms, (6 oz)
1 small onion , minced1 1small oniononions, minced
3 cups chopped broccoli florets 3 3cups cupschopped broccoli floretbroccoli florets
1-1/2 cups chopped sweet red peppers 1-1/2 1-1/2cups cupschopped sweet red peppersweet red peppers

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).

Source : Holiday Best: 2002