Sheet Pan Omelet Roll Ups
Eggs — flecked with contemporary basil, baked in a small sheet pan — grow to be a skinny, protein-packed various to flour tortillas in these veggie wraps. We unfold them with tangy goat cheese and stuff them with cucumbers, crimson peppers and plenty of child greens, however they’re endlessly adaptable. Attempt rolling grilled veggies, smoked salmon or leftover roast hen … no matter you might have readily available.
Professional tip: Be sure that to roll up the sheet pan omelet roll ups whereas the eggs are nonetheless scorching and pliable, cooled egg wraps are likely to crack.
Lively time: 10 minutes | Whole time: 25 minutes
Sheet Pan Omelet Roll Ups
Elements
- Cooking spray
- 6 giant eggs
- 1/4 cup nonfat milk
- 1/4 cup contemporary basil, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup room temperature goat cheese
- 1 English cucumber, thinly sliced
- 1/2 crimson bell pepper, thinly sliced
- 2 cups combined child greens
Instructions
Preheat the oven to 350°F (177°C). Line a 9-by-13-inch sheet pan with parchment, leaving about 2 inches of overhang on the lengthy sides. Press the parchment into the corners to create a pointy edge so the liquid egg spreads evenly. Evenly coat with cooking spray.
In a medium bowl, whisk collectively the eggs, milk, basil, salt, and black pepper. Pour into the ready pan, tilting to make sure the combination reaches all corners. Bake for about quarter-hour, or till the eggs are set.
Switch the baked eggs to a slicing board, parchment facet up, then discard the parchment. With the lengthy facet dealing with you, reduce the eggs into 4 equal strips. Unfold every strip evenly with 1 tbsp goat cheese.
Organize cucumber and crimson pepper slices on the finish of every strip closest to you. High with the combined child greens. Roll every strip tightly and place seam facet down on plates. Safe with toothpicks if desired. Serve instantly.
Serves: 2 | Serving Measurement: 2 rollups
Diet (per serving): Energy: 334; Whole Fats: 20g; Saturated Fats: 9g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 3g; Ldl cholesterol: 631mg; Sodium: 622mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 6g; Protein: 27g
Diet Bonus: Vitamin D: 42%; Calcium: 25%; Iron: 24%; Potassium: 500mg; Vitamin A: 90%; Vitamin C: 95%
Initially printed: November 13, 2020; Up to date April 2026