Hamlet and cheese omelette Samira Arshi

Ingredients

8 eggs

1 cup milk

1/3 cup flour

1 Tbsp. GREY POUPON Dijon Mustard

1/2 cup finely chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham

4 green onions, finely chopped

1 pkg. (8 oz.) KRAFT Finely Shredded Sharp Cheddar Cheese, divided

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Instructions

Heat oven to 350ºF.

Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of the pan. Spray with cooking spray.

Beat eggs, milk, flour and mustard in a large bowl with whisk until blended. Stir in ham and onions. Pour into prepared pan.

Bake 14 to 16 min. or until edges are almost set. Top omelette with remaining cheese; bake 2 min. or until melted.

Meanwhile, combine 1 cup cheese and sour cream in a small saucepan; cook on low heat until cheese is melted and the mixture is blended, stirring constantly. Remove from heat; cover until ready to use.

Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with cheese sauce.