- For the omelette:
- 35 g flour
- 1 cup milk
- 6 extra-large free-range eggs
- 4 T cream (optional)
- ¼ t salt
- 4 T fresh parsley, leaves picked
- microherbs, to garnish
- For the filling:
- 150 g cream cheese, room temperature
- 250 g ham
- To serve:
- sweet chilli sauce or tomato ketchup
Preheat the oven to 180°C.
Line a baking tray with greased baking paper, making sure that it overlaps on the shorter sides.
In a large jug, whisk the flour and milk together. Add the eggs, cream, salt and whisk until well combined. Pour into the prepared tray and scatter over the parsley.
Bake for 8-10 minutes or until just set. Remove from the oven and invert onto a sheet of baking paper placed on a flat surface.
Peel off the baking paper and discard. Spread with cream cheese and top with ham, making sure the top of the omelette is covered.
Using the baking paper to guide, gently roll lengthways and discard the paper. Cut into slices and serves either warm or chilled. Serve with either sweet chilli sauce or tomato ketchup.