This effortless veggie omelette roll is perfect for busy mornings or light dinners. It’s colorful, fluffy, and packed with fresh flavor — all rolled up into a beautiful slice-and-serve presentation.
Why This Recipe Works
- Easy to prep, easier to clean: Everything bakes up in one sheet pan, no stovetop flipping or fuss.
- Customizable veggies: Use what’s in your fridge — bell peppers, spinach, mushrooms — they all work beautifully.
- Kid- and brunch-friendly: This fun rolled shape makes it feel fancy, even though it’s super simple.
- Meal prep dream: Slice it up for quick grab-and-go breakfasts all week long.
- No rubbery eggs: The bake-and-roll method keeps the eggs tender and soft, never overcooked.
Ingredients
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup diced red bell pepper
- ½ cup baby spinach, chopped
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley (optional)
Equipment Needed
- Mixing bowl
- Whisk
- 9×13-inch rimmed baking sheet
- Parchment paper
- Rubber spatula
- Clean kitchen towel
Instructions
Step 1. Prep the sheet pan
Line a 9×13-inch baking sheet with parchment paper, letting a bit hang over the sides. Lightly spray with nonstick cooking spray to make rolling easier later on.
Step 2. Whisk the egg mixture
In a large mixing bowl, whisk together 6 large eggs, ¼ cup whole milk, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and slightly frothy.
Step 3. Add the veggies and cheese
Stir in ½ cup shredded cheddar cheese, ½ cup diced red bell pepper, ½ cup chopped baby spinach, and ¼ cup diced red onion. Mix well so everything is evenly combined.
Step 4. Pour and bake
Pour the egg mixture into the prepared pan and spread evenly with a spatula. Bake at 375°F for 14–16 minutes, or until the center is just set and the edges are lightly golden.
Step 5. Cool slightly and roll
Once baked, remove from the oven and let it cool for 2–3 minutes. Carefully lift the parchment and slide the omelette onto a clean kitchen towel. Starting from one short side, roll the omelette gently into a log.
Step 6. Slice and serve
Let the omelette roll rest for a couple of minutes to help it hold its shape. Then slice into rounds and serve warm — or let it cool completely and refrigerate for later.
This omelette roll is tender and savory, with a hint of sweetness from the red pepper and a cheesy, satisfying bite in every slice.
Tips and Tricks
- Don’t skip the parchment paper: It helps you lift and roll the omelette easily without tearing.
- Add-ins galore: Try crumbled feta, chopped mushrooms, or even cooked turkey sausage for a twist.
- Make it dairy-free: Use almond milk and a plant-based cheese alternative.
- Serving idea: Serve with avocado slices, toast, or a side salad for a complete meal.
- To reheat: Microwave slices for 30–40 seconds or warm in a toaster oven.
Frequently Asked Questions
Can I make this omelette roll ahead of time?
Absolutely! This dish keeps well in the fridge for up to 4 days. Just wrap it tightly and slice as needed. It’s perfect for meal prepping.
How do I keep the omelette from cracking when I roll it?
Let it cool for a couple of minutes but not too long — warm eggs are more pliable. Rolling with the parchment or a towel gives you control and prevents tearing.
Can I freeze the omelette roll?
You can freeze it, but the texture may change slightly. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Summary
This effortless veggie omelette roll is a cozy, colorful way to simplify breakfast or brunch. With minimal cleanup and endless filling options, it’s a must-try recipe that’ll become a regular in your rotation.
