Spring Rolled Omelet | 8 Broads in the Kitchen

Ingredients

• 4 oz. cream cheese, softened
• 3/4 cup milk
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 12 eggs
• 2 tablespoons Dijon mustard (optional)
• 4 tablespoons Calamata olives, pureed slightly, with bits of olive still visible (optional)
• 1 1/2 cups shredded cheese (Parmesan, cheddar, Gruyere, Swiss)
• 1/2 cup thinly sliced green onions
• 1 cup cooked ham, diced
• 1 cup frozen green peas
• 1 cup roasted red pepper, julienned, or 1 cup sun-dried tomatoes, julienned (optional) (they add color to your filled omelet, especially if you are not using the ham)
• 1 cup fresh asparagus, steamed but not soggy