Veggie Omelette Roll-Ups (Print Version)
Protein-packed egg roll-ups with sautéed vegetables, perfect for quick breakfasts, lunchboxes, or low-carb snacks.
# Ingredients:
→ Omelette Base
01 -
4 large eggs
02 -
2 tbsp milk (optional, for fluffiness)
03 -
Salt and pepper, to taste
04 -
1 tbsp oil or butter (for cooking)
→ Vegetable Filling
05 -
1/4 cup bell pepper, finely diced
06 -
1/4 cup spinach or kale, chopped
07 -
2 tbsp red onion, finely chopped
08 -
2 tbsp shredded cheese (optional)
09 -
Pinch of chili flakes or herbs (optional)
# Steps:
01 -
In a bowl, whisk together eggs, milk (if using), salt, and pepper.
02 -
Heat half the oil or butter in a non-stick skillet over medium heat. Sauté the vegetables for 2–3 minutes until just softened. Remove and set aside.
03 -
Add remaining oil or butter and pour in half the egg mixture, tilting the pan to spread evenly. Cook for 1–2 minutes until just set, then sprinkle half the veggie mixture and cheese over the top.
04 -
Carefully roll the omelette from one end using a spatula. Remove and repeat for the second roll.
05 -
Slice each roll into 2 pieces and serve warm or at room temperature.
# Notes:
01 -
Add avocado slices or hummus on the side for extra nutrients.
02 -
Great for meal prep—store in fridge for up to 2 days.
03 -
Use egg whites only for a lighter version.