| | Directions | | Line the bottom and sides of a greased 15X10X1 baking pan with parchment paper; spray the parchment as well and set aside. In a small mixing bowl, beat the cream cheese and milk until smooth. Add flour and salt, mix until combined. In a larger bowl, beat the eggs until blended. Add cream cheese mixture, mix well. Pour into prepared pan. Bake for 30-35 minutes or until the eggs are set. They will be puffy. Remove from oven and immediately sprinkle with ham, parsley and 1 cup of the cheese. Roll up from a short side, peeling the parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake for another 3-4 minutes to melt the cheese. Slice into jelly roll like thin slices and serve two per person. |
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| Ingredients | | - |  | 4 ounces Cream Cheese |
| - | | 3/4 cup Milk |
| - | | 2 tablespoons flour |
| - | | 1/4 teaspoon salt |
| - | | 12 eggs |
| - | | 2 tablespoons Dijon mustard |
| - | | 2 cups cheddar OR Swiss cheese |
| - | | 2 cups diced ham |
| - | | 1/2 cup finely chopped parsley |
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