Ingredients
4 large eggs6 large egg whites2 tablespoons grated Parmesan cheese2 tablespoons heavy whipping cream1/2 teaspoon saltDash pepper1 carton (8 ounces) spreadable sun-dried tomato and basil cream cheese1/4 cup finely chopped oil-packed sun-dried tomatoes6 bacon strips, cooked and crumbled
Preparation
Line a 15x10x1-in. baking pan with parchment paper; grease the paper and set aside.
Place the eggs, egg whites, Parmesan cheese, cream, salt and pepper in a blender; cover and process until frothy. Pour into prepared pan. Bake at 350° for 8-10 minutes or until set.
Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off parchment paper.
Spread cream cheese over omelet to within 1 in. of edges. Sprinkle with tomatoes and bacon. Roll up, jelly-roll style, from a long side. Return to baking pan, seam side down.
Bake for 10-15 minutes or until heated through. Cut into slices with a serrated knife.
