I’m pretty sure this recipe will make my Top Ten list for 2012. It’s certainly the best recipe I’ve come across so far this year–and the one that has gotten me back into the business of blogging, which was no small feat. This is a delicious make ahead special occasion breakfast/brunch dish. Keep it in mind for Easter, Mother’s Day, Father’s Day, Graduations, as well as anytime you have overnight or early morning guests.
My friend Karin made this at our Cookbook Club’s Snow Holiday. I ate it the morning she made it, and had it again for the following three mornings! Loved it.
Karin learned to make this from her cousin in Germany who had made it for an Aunt’s milestone birthday celebration. The original recipe is full of German words, quantities stated in grams, and a few ingredients mentioned in the directions but not in the ingredient list, but we’ve fixed that for you. Truthfully, both Karin and I wouldn’t have made this if we hadn’t eaten it before reading the recipe. Cream cheese and eggs never appealed to me, and neither did the thought of eating cold omlette. Just overlook those things! Be smarter than we would have been. This recipe is a winner. Don’t hesitate to make it. Remember to plan ahead; make, assemble and roll this the night before your special occasion.
Since I ate this for four days, I know it stays fresh and delicious for at least that long, but I probably wouldn’t push it much longer than that.
- approx. 1/3 cup grated Parmesan cheese
- 4 oz. fresh baby spinach, roughly chopped
- 3 green onions, sliced (can substitute some finely diced and sauteed onion or shallots)
- 6 whole eggs
- salt and pepper to taste
- 2 oz shredded swiss or gruyere cheese (about 1/2 cup)
- 8 oz. cream cheese with herbs, divided use, at room temperature (don’t even be tempted to try to make this with cold cream cheese)
- 8 oz. thinly sliced lox-style salmon
- Bagels, toast, or mixed greens, to serve
- a few teaspoons of capers, optional, for garnish
- Preheat oven to 375 degrees F. (200 degrees C.)
- Line a jelly roll pan with parchment paper and lightly spray with Pam or spread with butter.
- Sprinkle grated Parmesan cheese onto the parchment paper.
- Beat 4 oz of the softened cream cheese and then beat in the eggs. Stir in the chopped spinach, sliced green onions, the Swiss or Gruyere cheese, and salt and pepper to taste. Stir well. (It will probably look like you have used too much spinach, but it’s OK. The spinach will reduce significantly when cooked.)
- Pour egg mixture carefully over the Parmesan cheese onto the parchment lined jelly roll pan. Bake at 375 degrees F. for 10 min.
- Remove cooked eggs from oven. Let cool in pan.
- When cool, flip omlette over and onto a long piece of plastic wrap. Remove parchment paper.
- Spread remaining softened cream cheese on top of eggs. Lay thinly sliced smoked salmon over the cream cheese, covering the entire omlette.
- Roll egg-cheese-salmon omlette tightly in plastic wrap–you can roll from either end, making a bigger spiral serving fewer people or a small spiral serving more people with lighter appetites– and place in refrigerator overnight (at least 8 hours).
- Remove roll from refrigerator about an hour before serving (just to remove the chill). Slice, arrange on platter (sprinkle with capers, if desired) and serve. (The first day we put this on lightly toasted bagel halves, the following days on slices of sourdough toast. Can we also served on a bed of greens as a light salad.)