Spiral Omelet Supreme

Health score
5%
Spiral Omelet Supreme
1220 min.
8
253kcal

Suggestions

Looking for a delicious and versatile dish that can be enjoyed as a morning meal, brunch, breakfast, or lunch? Look no further than the Spiral Omelet Supreme! This mouthwatering recipe serves 8 and is packed with flavors that will leave your taste buds wanting more.

With a caloric breakdown of 27.29% protein, 60.41% fat, and 12.3% carbs, this omelet supreme is the perfect balance of nutrients to start your day or satisfy your hunger at any time of the day. The star of this dish is the spiral-shaped omelet made with 12 eggs, which is then filled with a delectable mixture of sautéed vegetables, including fresh mushrooms, a large green pepper, and a small onion, all cooked in canola oil.

To complement the vegetables, the omelet is also filled with 1.3 teaspoons of Italian seasoning, 0.3 cup of grated Parmesan cheese, and 6 ounces of shredded part-skim mozzarella cheese. The cream cheese and milk mixture, along with 1 teaspoon of Italian seasoning, adds a creamy and rich texture to the omelet, while the 2 tablespoons of all-purpose flour ensures a smooth and consistent batter.

To prepare this heavenly dish, you'll need a few essential pieces of equipment, such as a bowl, frying pan, baking paper, oven, and baking pan. Once baked to perfection, the omelet is turned onto a work surface, filled with the vegetable mixture, rolled up jelly-roll style, and placed on a serving platter.

Don't miss out on this delightful Spiral Omelet Supreme! Gather your ingredients, preheat your oven, and get ready to impress your family and friends with this scrumptious and satisfying dish.

Ingredients

  • teaspoons canola oil 
  • ounces cream cheese softened
  • 12  eggs 
  • tablespoons flour all-purpose
  • cup mushrooms fresh sliced
  • cup mushrooms fresh sliced
  • large bell pepper green chopped
  • 1.3 teaspoons seasoning italian divided
  • 0.8 cup milk 2%
  • small onion chopped
  • 0.3 cup parmesan cheese divided grated
  • ounces part-skim mozzarella cheese shredded
  •  plum tomatoes seeded chopped

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • baking pan

Directions

  1. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
  2. In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well.
  3. Pour into prepared pan.
  4. Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
  5. Turn omelet onto a work surface; peel off parchment paper.
  6. Sprinkle with the vegetable mixture, mozzarella cheese, tomato and 1 teaspoon Italian seasoning.
  7. Roll up jelly-roll style, starting with a short side.
  8. Place on a serving platter.
  9. Sprinkle with remaining Parmesan cheese and Italian seasoning.

Nutrition Facts

Calories253kcal
Protein27.29%
Fat60.41%
Carbs12.3%

Properties

Glycemic Index
30.75
Glycemic Load
1.74
Inflammation Score
-5
Nutrition Score
13.983913027722%

Flavonoids

Naringenin
0.05mg
Luteolin
0.97mg
Isorhamnetin
0.44mg
Kaempferol
0.08mg
Myricetin
0.01mg
Quercetin
2.27mg

Nutrients percent of daily need

Calories:252.98kcal
12.65%
Fat:17.02g
26.19%
Saturated Fat:7.95g
49.71%
Carbohydrates:7.79g
2.6%
Net Carbohydrates:6.78g
2.47%
Sugar:3.7g
4.11%
Cholesterol:277.93mg
92.64%
Sodium:337.6mg
14.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.31g
34.61%
Selenium:29.12µg
41.59%
Vitamin B2:0.57mg
33.37%
Phosphorus:316.08mg
31.61%
Calcium:281.98mg
28.2%
Vitamin C:18.75mg
22.72%
Vitamin A:844.53IU
16.89%
Vitamin B5:1.61mg
16.07%
Vitamin B12:0.96µg
16.03%
Zinc:1.95mg
13.01%
Folate:48.63µg
12.16%
Vitamin B6:0.24mg
11.88%
Vitamin D:1.45µg
9.65%
Iron:1.67mg
9.26%
Potassium:313.66mg
8.96%
Vitamin E:1.22mg
8.15%
Copper:0.16mg
8.02%
Vitamin B1:0.1mg
6.42%
Vitamin B3:1.25mg
6.27%
Magnesium:24.81mg
6.2%
Manganese:0.11mg
5.64%
Vitamin K:5.76µg
5.48%
Fiber:1.01g
4.05%