4 tbsp. butter (1/2 stick)
1/2 c. sifted all purpose flour
1/2 tsp. salt
2 c. milk
4 eggs, separated
2 pkg. frozen broccoli
3 oz. Swiss cheese, shredded (3/4 c.)

Grease a 15 x 10 x 1 jelly roll pan; line with wax paper, dust with flour. Melt butter in a medium size saucepan. Off heat blend in flour and salt; stir in milk. Cook, stirring constantly until mixture is very thick. Beat egg whites until they form soft peaks in a medium size bowl. Beat egg yolks slightly in a large bowl. Slowly beat hot mixture into egg yolks, until blended. Fold beaten egg whites into egg yolks until no streaks of yellow remain. Spread evenly in pan. Bake at 325 degrees for 45 minutes or until golden and top springs back when touched.

While omelet roll bakes, cook broccoli, following label instructions; drain; cut into 1 inch pieces. Reserves 1/2 cup for garnish. Make Swiss Cheese Sauce. Remove omelet roll from pan this way; loosen around edges with spatula. Cover with wax paper or foil. Place a large cookie sheet or tray on top then turn quickly upside down. Lift pan. Peel paper.

Arrange broccoli in single layer on top of roll; sprinkle with cheese and drizzle 1/2 cup of hot cheese sauce over. Starting at a 10 inch end roll up omelet, jelly roll fashion, lifting the wax paper or foil as you roll to steady and guide it. Lift roll onto heated large serving platter with 2 large spatulas. Drizzle about 1/2 cup more sauce over roll and garnish with reserved broccoli. Cut roll into thick slices. Pass remaining sauce to spoon over.

SWISS CHEESE SAUCE:

1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
3 oz. Swiss cheese, shredded (3/4 c.)

Melt butter over low heat in medium saucepan. Stir in flour, salt, and pepper; cook, stirring constantly, just until mixture bubbles. Stir in milk, continue cooking and stirring until sauce thickens and bubbles 1 minute; stir in cheese until melted. Keep warm.