Ingredients
4 ounces cream cheese, softened3/4 cup 2% milk1/4 cup plus 2 tablespoons grated Parmesan cheese, divided2 tablespoons all-purpose flour12 large eggs2 teaspoons canola oil1 large green pepper, chopped1 cup sliced fresh mushrooms1 small onion, chopped1-1/4 teaspoons Italian seasoning, divided1-1/2 cups shredded part-skim mozzarella cheese1 plum tomato, seeded and chopped
Preparation
Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.
Beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms and onion until crisp-tender, 3-4 minutes. Stir in 1 teaspoon Italian seasoning. Keep warm.
Remove omelet from oven; top immediately with mozzarella, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining 2 tablespoons Parmesan cheese and 1/4 teaspoon Italian seasoning.
