Omelet roll
WHAT YOU WILL NEED
From ingredients
7 products
Omelet Base
SIMPLE PROCESS
Step by step recipe
The key to this roll is a perfectly cooked omelet. Whisk the eggs with paprika, salt, and pepper until smooth, but not foamy — this keeps it tender and pliable. Fry on both sides over medium heat until golden, but don't overcook. Let the omelet cool completely before adding the filling — this prevents the cheese from melting and the filling from leaking. Spread the filling evenly, leaving a small border around the edges to avoid spillage. Chill the roll in the fridge until firm — it slices beautifully and holds its shape.
Whisk the eggs with spices
In a bowl, whisk 330 g (about 6 large) eggs with paprika, salt (2 g / ½ tsp), and spices (2 g / ½ tsp) until smooth but not frothy.
Fry the omelet on both sides
Heat 15 g (about 1 tbsp) of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture, spread evenly, and cook for 2–3 minutes until golden. Flip and cook for another 2–3 minutes. Transfer to a rack and let cool completely.
Slice the pepper and prep the filling
Cut 100 g (3.5 oz) of bell pepper into long, thin strips. Bring cream cheese (100 g / 3.5 oz) to room temperature for easier spreading.
Spread the filling on the omelet
Spread the cream cheese evenly over the cooled omelet, leaving a ½-inch (1 cm) border. Top with arugula leaves (50 g / 1.8 oz) and the pepper strips.
Roll and chill
Roll the omelet tightly, starting from the short edge. Wrap in plastic and refrigerate for 30 minutes to set.
Slice and serve
Remove the roll, slice into ½–¾ inch (1–2 cm) thick rounds with a sharp knife, and serve.
CHEF'S TIP
Use a non-stick pan
A non-stick surface lets you fry the omelet with minimal oil and makes flipping easy without sticking.
Cool the omelet thoroughly
Let the cooked omelet cool completely at room temperature before spreading the filling — otherwise, the cheese will melt and make rolling difficult.
Slice peppers into thin strips
Cut the bell pepper into long, thin strips so they lie flat in a single layer and don't make the roll too thick.
Roll firmly but gently
Roll the omelet tightly enough to hold its shape, but not so tight that the filling squeezes out.
SUBSTITUTIONS
Add your taste
- Cream cheese → cottage cheese or thick yogurt If cream cheese isn't available, use smooth cottage cheese or thick Greek yogurt — the flavour becomes lighter and tangier.
- Arugula → spinach or lettuce Spinach or iceberg lettuce are great substitutes for arugula if you prefer a milder taste.
- Bell pepper → zucchini or sun-dried tomatoes Swap bell pepper for thin slices of grilled zucchini or sun-dried tomatoes for a different texture and flavour.
- Paprika → your favourite spice blend Italian herbs, oregano, or garlic powder can replace paprika — customise the flavour to your liking.
HOW TO STORE
How to Store Omelet Roll
Wrap the finished roll in plastic wrap or store in an airtight container in the fridge for up to 2 days. Serve cold or at room temperature. Freezing is not recommended — the omelet becomes watery and the cheese loses its texture upon thawing.
GOOD TO KNOW