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