2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen heavy whipping cream, thawed
1 (6 ounce) container frozen whipped topping, thawed
1 cup confectioners' sugar
3 eggs
1 tablespoon vanilla extract
4 cups milk
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x12 inch baking dish.
Mix together cream cheese and whipping cream. Beat in whipped topping and confectioners' sugar. Pour egg mixture over cream cheese mixture, and set aside.
Meanwhile, prepare egg white as directed on package, by whisking egg whites until stiff peaks are not breakable. Chop egg whites by hand in a large mixer bowl or processor; set egg white aside. In medium saucepan, manipulate remaining whites until they are just wet. Cook, stirring occasionally until very hot.
Beat milk, vanilla and egg whites into egg white, stir until just slightly stiff peaks form when lifted from the bowl. Stir in vanilla and lemon peel, then pour hot milk over this.
Cook omelett at 400 degrees F (200 degrees C) until set. Cool to room temperature and remove parchment from baking sheet; allow to cool completely before assembling.
Spread milk mixture over omelet. Over warm milk in greased bowl, beat eggs slowly, gently then gradually fold egg whites or use a pastry bag fitted with a star tip. Fold 1/3 of the whites into egg whites, then quickly fold in remaining whites until no streaks remain. Fold in mini cheeses and sprinkles. Spoon omelet over cream-filled milk bowl and sprinkle top with more cream if necessary.
Bake in preheated oven for 36 to 40 minutes, until thick and slightly toasty. Cool completely before serving.
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