Rolled Omelette With Cheese Sauce
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Eggs||6 Large, separated|
|Cream of tartar||1 1⁄2 Teaspoon|
|Green onions||2 , thinly sliced|
|Cooked ham||2 Ounce, cut into thin strips|
|Cheese sauce||2 Ounce|
|Bacon slices||4 , cooked and crumbled|
Grease a 9-inch square pan; line bottom of pan with wax paper.
Grease wax paper; set pan aside.
Beat sour cream and cream cheese at medium speed of an electric mixer until smooth and creamy; set aside.
Beat egg whites and cream of tartar at high speed of electric mixer until foamy; set aside.
Beat egg yolks at high speed until thick and pale.
Fold beaten egg whites into yolks; pour mixture into prepared pan.
Bake at 350° for 10 minutes or until set.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until top of omelet is lightly browned.
Immediately transfer omelet to a serving platter.
Spread cream cheese mixture evenly over omelet; sprinkle with green onions and ham.
Roll up omelet, jellyroll fashion.
Spoon Cheese Sauce over rolled omelet; sprinkle with bacon.