Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Beat eggs, milk, flour and mustard in large bowl with whisk until blended. Stir in ham and onions. Pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top omelet with remaining cheese; bake 2 min. or until melted.
Meanwhile, combine 1 cup cheese and sour cream in small saucepan; cook on low heat until cheese is melted and mixture is blended, stirring constantly. Remove from heat; cover until ready to use.
Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with cheese sauce.
Good news! You'll save 60 calories and 8g of total fat, including 4.5g of saturated fat, per serving by preparing with cholesterol-free egg product, KRAFT 2% Milk Shredded Sharp Cheddar Cheese, and BREAKSTONE's Reduced Fat or KNUDSEN's Light Sour Cream, mixing the sour cream with 1 tsp. flour before using as directed.
Substitute 8 slices crumbled cooked OSCAR MAYER Bacon for the ham.
For best results, use regular sour cream. If using BREAKSTONE'S Reduced Fat or light sour cream to make cheese sauce, add 1 tsp. flour to saucepan before heating.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 8g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.