Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Cook peppers and onions in oil in large skillet on medium heat 5 min. or until peppers and onions are crisp-tender, stirring frequently.
Beat eggs, milk and flour in large bowl with whisk until blended. Stir in ham and vegetables. 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.
Looking for something to serve as part of your next brunch menu? This Denver Omelet Roll makes enough for 8 servings.
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 KNUDSEN Light Sour Cream to make cheese sauce, add 1 tsp. flour to saucepan before heating.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 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.