I discovered this veggie omelette roll recipe during one of those Saturday mornings when I wanted something special for brunch but didn’t want to spend hours in the kitchen. My kids were fascinated watching me roll up what looked like a “fancy restaurant dish,” and honestly, it’s become our go-to weekend breakfast. The best part is you can stuff it with whatever vegetables you have hanging around in your fridge – trust me, I’ve made this with everything from leftover roasted peppers to that last handful of spinach that needed to be used up.
Key Takeaways
- The veggie omelette roll is an easy and impressive brunch dish that uses leftover vegetables.
- This recipe requires eggs, milk, fresh veggies, cheese, and can be made in about 18 minutes. Enjoy the simplicity of a veggie-loaded omelette rolled expertly.
- Follow simple steps: prepare the egg mixture, sauté vegetables, add eggs, sprinkle cheese, roll, and serve.
- You can customize the omelette with different vegetables or proteins and adjust it for various diets to make a versatile veggie roll.
- Store leftovers in the fridge for up to 3 days or freeze for a quick meal later.
Estimated reading time: 6 minutes
Table of contents
Easy Veggie Omelette Roll for Perfect Weekend Brunch
This fluffy veggie omelette roll combines fresh vegetables and cheese in an elegant breakfast that looks fancy but comes together in just 15 minutes.
Ingredients
- 6 large eggs
- 1/4 cup milk (or unsweetened almond milk for dairy-free)
- Salt and black pepper to taste
- 1 tablespoon butter or olive oil
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh spinach or asparagus (optional)
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley or chives, chopped
- 1/2 cup shredded cheddar cheese (or dairy-free alternative)
- 1/2 teaspoon smoked paprika or chili flakes (optional)
Instructions
- In a bowl, whisk together eggs, milk, salt, and black pepper until frothy.
- Heat a non-stick skillet over medium heat. Add butter or olive oil.
- Add bell peppers and tomatoes and cook for 3-4 minutes until softened.
- If using spinach or asparagus, stir them in during the last minute.
- Reduce heat slightly and pour the egg mixture evenly over the vegetables.
- Let it cook for 2-3 minutes until edges start to set.
- Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
- Sprinkle cheese and fresh herbs evenly over the omelette.
- Carefully loosen one edge and roll the omelette inward using a spatula.
- Let it sit in the pan for 30 seconds to hold its shape.
- Transfer to a cutting board, slice into rounds, and serve warm.
Notes
- For dairy-free: Use unsweetened almond milk and dairy-free cheese or omit cheese
- For keto: Replace milk with heavy cream and stick to low-carb veggies
- Make ahead: Store in the refrigerator for up to 2 days and reheat in a skillet
- Freezer option: Freeze slices for up to 1 month, then reheat at 300°F for 10 minutes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 302mgSodium: 416mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 14g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to make this colorful breakfast that’ll impress your family (or just yourself on a lazy Saturday):
- 6 large eggs (room temperature work best) for the perfect veggie omelette experience.
- 1/4 cup milk or unsweetened almond milk
- Salt and black pepper to taste
- 1 tablespoon butter or olive oil
- 1/2 cup diced bell peppers (any color you like)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh spinach or asparagus
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley or chives, chopped
- 1/2 cup shredded cheddar cheese
- Non-stick 10-inch skillet
- Thin spatula for rolling
Detailed Cooking Instructions
Time needed: 18 minutes
Easy veggie omelette roll with fresh vegetables and cheese for perfect weekend brunch.
- Prep the egg mixture
Whisk eggs, milk, salt, and pepper in a bowl until frothy and well combined.
- Sauté the vegetables
Heat butter in non-stick skillet over medium heat. Add bell peppers and tomatoes, cook 3-4 minutes until softened.
- Add leafy greens
Stir in spinach or asparagus during the last minute of cooking the vegetables.
- Pour and cook eggs
Reduce heat slightly and pour egg mixture evenly over vegetables. Cook 2-3 minutes until edges set.
- Add cheese and herbs
Sprinkle cheese and fresh herbs evenly over the omelette surface.
- Roll the omelette
Carefully loosen one edge and roll the omelette inward using a spatula. Let sit 30 seconds to hold shape.
- Slice and serve
Transfer to cutting board, slice into rounds, and serve immediately while warm.
Tips & Tricks
- Use room temperature eggs for the fluffiest texture – I learned this after making flat omelettes for way too long, unlike the perfected veggie roll I make now.
- Don’t skip the 30-second rest in the pan after rolling – it helps the omelette hold its shape when you slice it.
- If your omelette tears while rolling, don’t worry! Just call it a “rustic fold” and it’ll still taste amazing.
- For extra protein, add crumbled cooked bacon or smoked salmon right before rolling.
- Make multiple smaller omelettes instead of one large one if you’re nervous about the rolling technique, perfecting your veggie omelette roll with practice.
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Frequently Asked Questions
Yes, you can store it in the refrigerator for up to 2 days and reheat gently in a skillet over low heat.
Use a thin spatula to gently loosen the edges first, then start rolling from one side. If it tears, just keep going – it’ll still taste great!
Absolutely! Use 8-10 egg whites instead of whole eggs, though the texture will be less creamy and the rolling might be trickier.
Bell peppers, tomatoes, spinach, and asparagus are my favorites, but mushrooms, zucchini, and herbs like chives or parsley also work wonderfully.
Variations & Add-Ins
- Mediterranean style: Add sun-dried tomatoes, olives, and feta cheese for a Greek-inspired flavor.
- Spicy Southwest: Include diced jalapeños, corn, and pepper jack cheese with a sprinkle of cumin.
- Garden fresh: Use whatever seasonal vegetables you have – zucchini, mushrooms, and fresh basil work beautifully.
- Protein boost: Fold in leftover cooked chicken, ham, or smoked salmon before rolling into your veggie omelette for extra taste.
- Herb lover’s version: Double the fresh herbs and add dill or cilantro for extra flavor.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | Yes | Use almond milk and skip cheese or use dairy-free cheese |
| Vegan | No | Not suitable due to eggs |
| Keto | Yes | Replace milk with heavy cream, stick to low-carb vegetables |
| Nut-Free | Yes | Use regular milk instead of almond milk |
Storage, Freezing & Reheating
- Fridge: Keeps for 2-3 days wrapped in plastic wrap or in a sealed container.
- Freezer: Slice and freeze individual portions for up to 1 month – wrap each slice in parchment paper first for a convenient veggie roll.
- Thawing: Let frozen slices thaw in the fridge overnight for best texture.
- Reheat: Warm gently in a non-stick skillet over low heat for 2-3 minutes, or microwave for 30-45 seconds.
- Make-ahead tip: Prep all your vegetables the night before so you can make this quickly in the morning.
Save This Recipe for Later
This veggie omelette roll is going to become your new weekend favorite – trust me on this one! Save it to your Pinterest board so you can find it easily next time you want to impress yourself (or your family) with a beautiful brunch.
Easy Veggie Omelette Roll – A Healthy & Low-Carb Brunch Favorite!