A light and fluffy rolled omelette packed with fresh vegetables and melted cheese, perfect for a healthy breakfast or brunch that’s both delicious and visually impressive.
Author:dalgado ramsy
Prep Time:10 mins
Cook Time:12 mins
Total Time:22 mins
Yield:2 servings 1x
Category:Breakfast/Brunch
Method:Baking
Cuisine:International
Ingredients
Scale
4 large eggs
2 tbsp milk or water
1/4 tsp salt
1/8 tsp black pepper
1 tbsp butter or olive oil
Filling:
1/4 cup diced bell peppers (mixed colors)
1/4 cup diced mushrooms
2 tbsp diced red onion
1/4 cup baby spinach, chopped
1/4 cup shredded cheddar or mozzarella cheese
1 tbsp fresh herbs (chives, parsley, or dill)
Instructions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the sides.
In a bowl, whisk eggs, milk, salt, and pepper until fully combined and slightly frothy.
Pour egg mixture into prepared pan, tilting to spread evenly. Bake for 8-10 minutes until set but not browned.
While omelette bakes, sauté bell peppers, mushrooms, and onion in butter/oil for 3-4 minutes until softened. Add spinach and cook just until wilted.
Remove omelette from oven. Immediately sprinkle cheese over the surface, then spread veggie mixture evenly.
Using the parchment overhang, carefully roll the omelette from one short end to the other, peeling back the paper as you go.
Let rest seam-side down for 2 minutes, then transfer to a cutting board. Slice into 1-inch rounds and garnish with fresh herbs.
Notes
For extra protein, add diced cooked ham or crumbled feta cheese to the filling.
Make ahead: Cool completely, wrap in plastic, and refrigerate for up to 3 days. Reheat slices in microwave for 30 seconds.
Gluten-free option: Ensure all ingredients are gluten-free certified.
For a crispier exterior, briefly pan-sear the rolled omelette before slicing.