Brrr. Many of us have endured colder temperatures for longer periods of time this winter than through our average winters.
That calls for a good hot breakfast—or consider making this marvelous meal-in-a-roll omelet that you can garnish with just about anything you want. At my house, my kids always also loved “breakfast for supper.” These days with just my husband and me at home, breakfast for supper often involves pancakes with sausage gravy; I was intrigued to learn that Lovina Eicher, columnist for MennoMedia and syndicated to a bevy of papers, sometimes serves sausage gravy on top of this Ham and Cheese Omelet Roll.
My impression from working with Lovina’s column for over three years is that many Amish families are able to enjoy big brunchy breakfasts on Sundays because they only have church services every other Sunday—at least in most locations in the U.S. and Canada. That’s because they meet in homes and it’s a big production to deep clean the house and grounds, and prepare food for “church Sundays.” Since they only have church twice a month, they are able to enjoy a more relaxing Sunday morning every other week with their families, including extended relatives. A turn to host church in their homes usually only comes around once (or at most twice) a year.
This Ham and Cheese Omelet is easier to make than you might think at first glance; I tried it and served it at staff lunch, which means I did the final mixing and rolling up of the omelet at the office in an ample kitchen. Enjoy trying your hand at this for breakfast, brunch, lunch or even supper, perhaps when you have a few extra mouths to feed!
You can sign up to follow Lovina’s column online at www.lovinasamishkitchen.com. Plus, enter an Amish Wisdom giveaway for a free copy of Lovina’s newest cookbook, The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry, which includes her family recipe for sausage gravy.
Ham and Cheese Omelet Roll
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cup chopped ham
1 1/2 cup shredded Swiss or cheddar cheese
1/4 cup onion
2 tablespoons mustard
Additional fillings as desired: mushrooms, peppers, bacon.
Preheat oven to 375 degrees. In a bowl combine cream cheese and milk; whisk until smooth. Add flour and salt. In another bowl, beat eggs and then add cream cheese mixture. Cut wax or parchment paper to fit jelly roll pan. Pour mixture into jelly roll pan and bake 30 to 35 minutes or until puffy and golden. Meanwhile, chop ham, onions and anything else you want to add (mushrooms, peppers, bacon, etc.). Remove omelet from oven and spread with mustard and half the shredded cheese. Add ham, onion, and any additional fillings then sprinkle remaining cheese on top. Roll up in jelly roll fashion removing paper as you roll. If desired, garnish with additional cheese and let stand 5 minutes until cheese melts. Serve with salsa or cheese sauce.
Melodie M. Davis is the author of nine books, most recently, Whatever Happened to Dinner: Recipes and Reflections for Family Mealtime (Herald Press, 2010). She writes the syndicated column, Another Way, serves as a managing editor for Herald Press, and is also editor of a local family publication, Valley Living. She keeps a blog where she features frequent recipes from her home, family and church life. She is married and the mother of three adult daughters and two grandsons.