Omelet Roll

Preheat oven to 425°F (220°C).

Place a large sheet of waxed paper on the bottom of a jelly roll pan, overlapping the sides. Grease the waxed paper with butter.

Blend mayonnaise and flour in a saucepan. Stir in milk and egg yolks. Cook over low heat until thickened, stirring constantly. Cool, stirring occasionally.

Beat egg whites until stiff with an electric mixer; fold into yolk mixture. Stir in salt and pepper.

Spread the batter into the prepared pan. Bake 20 minutes or until set. Immediately loosen edges from pan and invert omelet onto a clean towel. Gently peel off the waxed paper.

Sprinkle omelet with a mixture of ham and Swiss cheese. Roll up jelly roll style starting from one of the narrow ends using the towel for assistance. Place on a serving platter and cut into slices.