Preheat oven to 375 degrees. Combine cream cheese and milk; Whisk until smooth. Add flour and salt; whisk to combine.
Gently whisk eggs until blended. Add cream cheese mixture; mix well. Pour egg mixture into bottom of bar pan, Bake 30-33 minute or until omelet is puffy and golden.
Meanwhile, finely chop ham, shred cheese, and slice onions. Remove omelet from oven; immediatel spread with dijon mustard. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion. Garnish top with additional cheese and green onions, if desired. Let stand 5 minutes to allow cheese to melt. Slice into diagonal wedges.
Using parchment paper in the bottom of your pan will allow for easier removing/rolling up of the eggs.
Originally Submitted
10/3/2011
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