Chef Kearns
Gold Member
- 3,304
Any Tips for Making a Delicious Ham and Cheese Omelet Roll?
- Thread starter Chef Kearns
- Start date
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Discussion Overview
This thread centers around participants sharing their experiences and tips related to making a ham and cheese omelet roll, particularly in the context of preparing for brunch shows. Participants discuss recipe details, personal preferences, and the use of specific tools.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, plans to showcase the recipe at a brunch show and seeks advice on preparation and rolling techniques.
- Another participant shares their positive experience testing the recipe, emphasizing the importance of using parchment paper for rolling and suggesting a personal preference for Honey Mustard over Dijon.
- Several users mention the ease of cleanup associated with the recipe, highlighting its suitability for demonstrations.
- One participant expresses excitement about hosting a party for their sister-in-law, indicating a personal connection to the event.
- Another participant inquires about the recipe's location, showing interest in trying it out.
- One participant notes they found the recipe through a search for brunch recipes and offers to share it with others.
- Another participant affirms the recipe's deliciousness, aligning with the general sentiment expressed in the thread.
Areas of Agreement / Disagreement
Participants generally agree on the recipe's appeal and its effectiveness for brunch shows, though there are differing opinions on specific ingredients like mustard.
Contextual Notes
The discussion reflects personal experiences and preferences related to a specific recipe, with participants sharing insights based on their own cooking and hosting experiences.
Who May Find This Useful
Consultants preparing for brunch shows or those interested in trying out new recipes may find the shared experiences and tips beneficial.
ChefBeth2
- 78
I just made this the other day to test out for a brunch show I'm doing next week! It's AWESOME!!! Definitely cut 18" of parchment paper and make sure it's creased on all sides. I would not prep a thing, as you want to show off the Food Chopper and Deluxe Cheese Grater (I used Cheddar instead of Swiss).
My husband's personal preference: he does not particularly like Dijon Mustard and suggested that it would taste better with Honey Mustard! I'm going to give that a try when I do my show.
As far as rolling it, you need to use the parchment paper to roll it as the eggs are really hot! But if you just keep pushing it over and lifting the parchment paper up at the same time it should be fine. By the time I was done rolling, I turned the roll sideways for slicing and discarded the parchment. The bar pan was perfectly clean (gotta love a recipe with minimal clean-up)!
Anyway, this recipe is great and would definitely work well at a show. Bring the "Day in the Life of the Bar Pan" flyer to pass out to guests so they can see how great the bar pan is.
Another recipe I plan to do for the brunch show is Tom Marston's "Cinnabon" Pull Apart Bread which is sooooooo yummy! I'm going to serve some fresh fruit in the Chillzanne Sectional Server and Good Company Coffee!
Enjoy and hope you have a great show!!
Beth in PA
My husband's personal preference: he does not particularly like Dijon Mustard and suggested that it would taste better with Honey Mustard! I'm going to give that a try when I do my show.
As far as rolling it, you need to use the parchment paper to roll it as the eggs are really hot! But if you just keep pushing it over and lifting the parchment paper up at the same time it should be fine. By the time I was done rolling, I turned the roll sideways for slicing and discarded the parchment. The bar pan was perfectly clean (gotta love a recipe with minimal clean-up)!
Anyway, this recipe is great and would definitely work well at a show. Bring the "Day in the Life of the Bar Pan" flyer to pass out to guests so they can see how great the bar pan is.
Another recipe I plan to do for the brunch show is Tom Marston's "Cinnabon" Pull Apart Bread which is sooooooo yummy! I'm going to serve some fresh fruit in the Chillzanne Sectional Server and Good Company Coffee!
Enjoy and hope you have a great show!!
Beth in PA
Last edited:
Chef Kearns
Gold Member
- 3,304
ChefBeth2
- 78
AJPratt
Silver Member
- 6,674
Frequently Asked Questions
What ingredients do I need for a delicious ham and cheese omelet roll?
To make a delicious ham and cheese omelet roll, you will need eggs, diced ham, shredded cheese (such as cheddar or Swiss), milk, salt, pepper, and optional ingredients like chopped onions, bell peppers, or herbs for added flavor.
How do I prepare the eggs for the omelet roll?
Start by cracking the eggs into a bowl and whisking them together with milk, salt, and pepper until well combined. This will create a fluffy texture for your omelet.
What is the best cooking method for the omelet roll?
Cook the omelet in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and gently swirl it to evenly distribute. Cook until the edges start to set, then add the ham and cheese before rolling it up carefully.
How can I prevent the omelet from sticking to the pan?
To prevent sticking, ensure you use a well-seasoned non-stick skillet and add a small amount of butter or oil before pouring in the egg mixture. Allow the omelet to cook undisturbed for a few moments before attempting to roll it.
Can I make the omelet roll ahead of time?
Yes, you can make the omelet roll ahead of time. After cooking, let it cool completely, then wrap it tightly in plastic wrap and refrigerate. Reheat it in the microwave or oven before serving for the best taste and texture.
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