1/4cup plus 2 Tablespoons grated Parmesan cheese, divided
2 Tablespoons all-purpose flour
1/2teaspoon onion powder
1 cup sliced fresh mushrooms, sauteed
1 small onion, chopped & sauteed
2 teaspoon canola oil
1 cup ( 6 ounces ) shredded mozzarella cheese
1/2cup shredded cheddar cheese
1 plum tomato, seeded and chopped ( Roma )
1.Line the bottom and sides of a 11 X 17 X 1 inch baking pan with parchment paper; grease the paper and set aside.
2.In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese, flour, salt, and onion powder until blended. In a large bowl, beat eggs: add cream cheese mixture and mix well. Pour into prepared pan.
3.Bake in a preheated 375* oven for 20-25 minutes or until set.
4.Meanwhile, in a large skillet; saute the onions and fresh mushrooms in oil. Keep warm.
5.Turn omelet onto a greased cookie sheet; peel off parchment paper. Sprinkle with the cheese and vegetables. Sprinkle with a little salt & pepper.
6.Slowly roll up jelly-roll style, starting with a short side. Holding in place each turn to form the round shape. Place on a serving platter. Sprinkle with remaining Parmesan cheese.
Slice Omelet and Garnish around toll with Fresh Parsley and Cherry tomatoes. Or, other garnishments of your choice.