Italian Garden Omelet Roulade

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F. While the oven heats up, prepare a 12 by 17-inch rimmed baking sheet. Line the sheet with parchment paper and lightly grease it to ensure the omelet doesn’t stick and is easy to remove later.

2. Blend Egg Mixture

In a blender, combine the large eggs, heavy cream, softened cream cheese, minced garlic, salt, and black pepper. Blend these ingredients until the mixture is smooth and well combined.

3. Bake the Omelet

Pour the blended egg mixture onto the prepared baking sheet, spreading it out evenly to cover the entire surface. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the omelet is just set and no longer runny.

4. Add Filling and Roll

Once the omelet is set, remove it from the oven and immediately sprinkle the finely chopped fresh mozzarella and two-thirds of the chopped grape tomatoes evenly over the surface. Using the parchment paper to help you, gently roll the omelet from one short end to the other, creating a tight roulade.

5. Bake Rolled Omelet

Return the rolled omelet to the oven and bake for an additional 10 minutes, allowing the cheese to melt and meld with the eggs. After this time, remove the omelet from the oven and let it cool slightly.

6. Garnish and Serve

For the final flourish, sprinkle the chopped fresh basil and the remaining chopped tomatoes over the top of the roulade. Slice the roulade into portions and serve immediately.