Easy Rolled Egg Omelette

When time is short but you still want something warm, wholesome, and satisfying, I always turn to this rolled egg omelette. It’s the kind of dish that feels a little fancy but comes together in minutes — perfect for those mornings when the house is buzzing, or evenings when dinner needs to be on the table fast.

What I love most is how flexible it is. Sometimes I pack it with leftover veggies from the fridge, other times it’s just a sprinkle of herbs and a bit of cheese. Either way, the result is always light, fluffy, and full of flavor. It’s high in protein, rich in nutrients, and ideal for breakfast, lunch, or even a late-night bite.

And the best part? It keeps beautifully. I often make a few extra, roll them up for lunch the next day, or tuck them into the kids’ lunchboxes. It’s simple food, done right — and that’s my favorite kind.

Why You’ll Love This Easy Rolled Egg Recipe with Veggies

This Rolled Egg Omelette recipe with veggies is not just about being quick and easy—it’s also about versatility. The key ingredients, such as eggs and vegetables, can be customized in many ways to suit your tastes, dietary needs, or what’s available in your fridge. Eggs are a great source of high-quality protein and contain essential vitamins like B12, riboflavin, and folate, making the rolled egg omelette a nutritious choice. They are an affordable and easily accessible ingredient that can form the base for many delicious meals, including a satisfying rolled egg omelette. The vegetables add color, texture, and a host of essential nutrients, such as vitamin C, potassium, and dietary fiber.

What’s even better is the endless combinations of veggies you can include in this recipe. Bell peppers, tomatoes, spinach, mushrooms, and even zucchini can all be easily added or substituted based on your preferences or seasonal availability. Whether you’re trying to eat more vegetables or simply want a healthy, satisfying meal, this recipe is an ideal way to sneak more of them into your diet without compromising on flavor. Not only is this dish good for you, but it’s also incredibly customizable, ensuring you can enjoy a new variation each time you make it.

If you enjoy making quick, healthy meals, you’ll love how easy it is to throw this omelette together, with only a few ingredients required. Whether you’re meal prepping for the week or just need a quick dinner, this rolled egg recipe is sure to become a favorite in your kitchen!

Ingredients – Rolled Egg Omelette

Here’s what you need to make the perfect rolled egg omelette packed with fresh veggies and flavors:

• 6 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Pro Tip: You can customize the veggies according to your preference. If you love spinach or mushrooms, they are perfect additions!

Instructions – Rolled Egg Omelette

1. Prepare the Egg Mixture
   Start by cracking the 6 large eggs into a bowl. Add 1/4 cup of milk and a pinch of salt and pepper. Whisk together until the mixture is smooth and well-combined. This step ensures that the eggs turn out light and fluffy once cooked. If you’re looking for an even fluffier texture, you can use a hand blender to mix the eggs and milk, incorporating more air into the mixture.
2. Sauté the Veggies
   In a medium-sized skillet, heat 1 tablespoon of butter over medium heat. Once the butter is melted, add the diced bell peppers and tomatoes. Sauté the vegetables for 2-3 minutes until softened and fragrant. The vegetables should still have some crunch, so don’t overcook them. If you like your veggies well-cooked, feel free to sauté for longer. This step adds flavor and helps release the moisture from the tomatoes, creating a nice base for the eggs.
3. Cook the Eggs
   Pour the egg mixture over the sautéed vegetables in the skillet. Tilt the pan slightly to make sure the eggs cover the entire bottom. Allow the eggs to cook for 2-3 minutes or until the edges start to set. At this point, sprinkle 1/2 teaspoon of dried oregano evenly across the eggs. You’ll notice the eggs firming up around the edges while staying soft in the center.
4. Flip the Omelette
   Once the edges are set, gently flip the omelette using a spatula, ensuring it doesn’t break. Let it cook for another minute or two until fully cooked. The eggs should be soft and slightly golden, but not overcooked.
5. Add the Cheese
   Sprinkle 1/2 cup of shredded cheddar cheese over the top of the omelette while it’s still in the skillet. Allow the cheese to melt into the eggs for about a minute. If you prefer extra cheesy goodness, feel free to add a bit more! For a vegan version, use a dairy-free cheese or skip the cheese entirely.
6. Roll and Serve
   Carefully roll the omelette from one side to the other. Use the spatula to gently slide it onto a plate. Sprinkle the freshly chopped parsley over the top for an added burst of freshness. Serve hot and enjoy! If you’re preparing multiple servings, simply repeat the process to make more omelettes, or prepare the ingredients in advance for meal prep.

Storage & Meal Prep Tips – Rolled Egg Omelette

• Storage: If you have leftovers, this recipe can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat to keep the eggs tender and prevent them from drying out. Alternatively, you can microwave them for about 30 seconds.
• Meal Prep Tip: You can prepare the egg mixture ahead of time and store it in the fridge for up to 1 day. Sauté the veggies fresh and cook the omelette when you’re ready for a quick meal.
• Customizing for Meal Prep: Prepare individual servings in a muffin tin to make portable omelette cups. You can freeze them and reheat them for a quick breakfast or lunch. To make a larger batch, simply double the ingredients and divide the omelette into portions.
• Freezing: If you prefer to freeze leftovers, you can wrap the omelette tightly in plastic wrap or foil and freeze for up to 3 months. Reheat in the microwave or oven when ready to enjoy.

Nutritional Information (Per Serving, Approximate)

The nutritional information above is an estimate and will vary depending on the specific ingredients used.

Quality Tools for This Recipe

• Nonstick Skillet: A nonstick skillet ensures your omelette slides out easily and cooks evenly, making the process simpler.
• Whisk or Fork: Use a whisk or a fork to whisk the eggs until light and fluffy.
• Spatula: A good spatula is essential for flipping the omelette without breaking it.
• Cutting Board and Knife: A sharp knife and sturdy cutting board are essential for preparing the veggies quickly and easily.

Seasonal Pairings – Rolled Egg Omelette

• Spring/Summer: Pair this rolled egg recipe with a fresh side salad using seasonal vegetables like arugula, cucumbers, or cherry tomatoes. A light vinaigrette or citrus dressing complements the eggs perfectly.
• Fall/Winter: Serve with a warm, roasted vegetable medley or some sautéed kale for a comforting, nutritious meal. Adding a side of roasted sweet potatoes will provide a sweet contrast to the savory omelette.

FAQ – Rolled Egg Omelette

Related Recipes

If you loved this Easy Rolled Egg Recipe with Veggies, be sure to check out these other delicious dishes:

• Applesauce Cookies – A perfect treat for breakfast or dessert, these cookies are soft and packed with flavor.
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• Strawberry Crunch Cheesecake Recipe – For a sweet indulgence, this strawberry cheesecake with a crunchy topping is a crowd-pleaser.
• 10 Reasons You’ll Love This Strawberry Crunch Cheesecake Recipe

Easy Rolled Egg Recipe with Veggies

Recipe by Lucia Romano

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 6 large eggs

• 1/4 cup milk

• Salt and pepper to taste

• 1 tablespoon butter

• 1/2 cup diced bell peppers (any color)

• 1/2 cup diced tomatoes

• 1/2 teaspoon dried oregano

• 1/2 cup shredded cheddar cheese

• 1/4 cup chopped fresh parsley

Directions

• Prepare the Egg Mixture: Crack the 6 large eggs into a bowl. Add 1/4 cup of milk and a pinch of salt and pepper. Whisk together until smooth and well-combined.
• Sauté the Veggies: Heat 1 tablespoon of butter in a skillet over medium heat. Add diced bell peppers and tomatoes, and sauté for 2-3 minutes.
• Cook the Eggs: Pour the egg mixture over the veggies in the skillet. Let the eggs cook for 2-3 minutes or until the edges set.
• Flip the Omelette: Gently flip the omelette and cook for another minute. The eggs should be golden but soft in the center.
• Add the Cheese: Sprinkle 1/2 cup of shredded cheddar cheese over the omelette while still in the skillet. Let it melt for about a minute.
• Roll and Serve: Roll the omelette from one side to the other, then slide onto a plate. Garnish with freshly chopped parsley and serve.

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