Omelet Roll

4 ounces cream cheese, softened
� cup milk
1 tablespoon cornstarch
� teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2� cups shredded cheddar cheese, divided
2 cups (about � lb) finely chopped fully cooked ham  (I processed ham in the food processor)
� cup chopped chives
     Preheat oven to 375�F.
    Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
    In a small bowl, beat cream cheese and milk until smooth. Add cornstarch and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
    Bake for 30-35 minutes or until eggs are puffed and set.
    Meanwhile combine mustard,  2 cups of the cheese, ham and chives in a bowl, stir until well combined.
    As soon as eggs come out of the oven spread ham mixture over eggs.
    Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.