Serves:

Ingredients:

1/2 c All-purpose flour
Emmentaler cheese
1 1/2 c Shredded gruyere or
Asparagus
1 pk (10 ounces) frozen cut
1 c Flaked smoked salmon*
4 Eggs
1/4 ts Salt
Melted
2 tb Margarine or butter,
Dried dill weed
1 tb Chopped fresh or 1 ts
With tops
3 tb Chopped green onion
1 c Milk
(6 ounces)

Method:

*substitute: 1 can (8 ounces) red salmon, Drained and flaked.
An easy oven omelet that's rolled, quick and elegant, without the work.
Heat oven to 350 degrees.
Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with aluminum foil.
Grease foil generously.
Beat flour, milk, onion, dill, margarine, salt and eggs until well blended.
Pour into pan.
Sprinkle with salmon.
Bake 15 to 18 minutes or until eggs are set.
Meanwhile cook asparagus as directed on package; drain and keep warm.
After removing eggs from oven, immediately sprinkle with cheese and asparagus.
Roll up, beginning at narrow end, using foil to lift and roll roulade.
6 SERVINGS; 315 CALORIES PER SERVING.