Wild Seafood Omelet Roll

Breakfast

Ingredients

6-8 servings

½ cup (4 oz) Crystal Farms® Cream Cheese, softened
½ cup milk
4 jumbo eggs
dash of salt and pepper
1½ cups cooked wild rice
1 cup Medium Salsa
1 pkg (8 oz) Lobster Delights® Salad Style, flaked
2 cups Crystal Farms® Finely Shredded Mexican 4 Cheese, divided
½ cup each: sliced scallions and minced fresh cilantro

Cooking Directions

Preheat oven to 375º. In medium bowl, whisk cream cheese, milk, eggs, salt and pepper; stir in wild rice. Line jellyroll pan with parchment paper (press into bottom and sides, pinching corners). Pour egg mixture into pan; bake 30 minutes, or until puffy. Remove from oven; immediately spread with salsa. Layer with remaining ingredients. Starting at short side, roll up, removing paper as you roll. Place seam side down on serving platter; top with remaining cheese. To serve, cut roll in slices at slight angle.

*Recipe provided by Minnesota Cultivated Wild Rice Council.

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