SUBSCRIBE and get my FREE Paleo Meal Plan

Caramelised Onion, Carrot & Ham Omelette Roll

Yum

Baked Omelette Roll Recipe With Caramelised Onion, Carrot & Ham

This baked omelette roll is a great budget meal that would make a quick dinner, lunch or weekend breakfast. It’s also a great little dish to take to picnics. Caramelised onion and carrot give the base a nice umami (savoury) flavour with a hint of sweetness that is then offset by the saltiness of the ham. Great with a fresh garden salad, pickles and mayonnaise or a spicy harrissa sauce on the side.

Cook’s notes: I think you get the idea that you can use different fillings in both the omelette base and once you roll it up. Perhaps something like pan-fried onion and red peppers in the omelette, then rolled up with some salami and spring onions, or grated zucchini with salmon inside.

Related: 10 Nutritious & Tasty Omelette Fillings

5.0 from 13 reviews
Caramelised Onion, Carrot & Ham Omelette Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 3-4
Ingredients
  • 1-2 tablespoons of ghee or butter
  • 2 medium onions (I used one brown and one red onion), cut in half and sliced thinly
  • 2 small carrots, peeled and grated
  • ⅔ teaspoon sea salt
  • 2 garlic cloves, finely diced
  • 6 large eggs
  • Pinch of black pepper and sea salt
  • A little coconut oil, ghee or butter for greasing
  • Rimmed oven tray, about an inch deep, 8-9" by 15-16"
  • Parchment/baking paper
  • 1 tablespoon mayonnaise (optional) or harrissa sauce (you could also use something like pesto)
  • 2-3 slices of free range ham
Instructions
  1. Preheat the oven to 175 °C / 350 °F.
  2. Heat ghee in a medium frying pan. Add and sauté the onion for about 4-5 minutes, until lightly golden. Add the grated carrots, sprinkle with about ⅔ teaspoon of sea salt and cook for a further 5 minutes, stirring occasionally. Stir in the garlic right at the end.
  3. Whisk the eggs with a little sea salt and pepper in a bowl.
  4. Place a piece of parchment paper inside the oven tray, making sure the sides overhang slightly to catch the egg from spilling. Grease lightly with ghee or coconut oil.
  5. Pour in the egg mixture and tuck away the parchment paper in the corners to make sure the liquid covers the whole bottom of the tray.
  6. Spread the carrot and onion mixture on top and place in the oven on the middle tray and bake for 15-17 minutes, until the top is firm to touch.
  7. Remove the tray and pull the cooked egg base out together with the baking paper. Place on a large chopping board or tray.
  8. Spread your choice of either mayonnaise, pesto or harrissa and scatter pieces of ham over the top.
  9. Gently pull one side of the parchment paper and start rolling the egg base up, folding it inwards as you go along and peeling the paper off. When you finish, sit the roll on the open end down to keep it rolled. Slice and serve with your favourite green salad or vegetables, or wrap tightly and store for later.

making-omelette-roll-with-ham

Leave a comment below if you try this recipe or if you have any questions. Share this post on Pinterest from here.

Baked Omelette Roll Recipe With Caramelised Onion, Carrot & Ham (Paleo, Gluten-Free)

Ad
54 Comments
  1. I made a version of these on my blog this week and of course linked this very recipe! From the first time I saw these I loved the idea so much! Thanks for being such great inspiration!

  2. I made a non paleo rolled omelette once using a recipe from Chef Michael Symon, and the omelette becomes flexible because of 2 tbsp flour, so I might try adding a tbsp or two of ground golden flax to this one and see if it rolls easier!

  3. So jealous of how nicely that rolled together. Sometimes I can do the same but often the omelette just gives way at the back and the ingredients (obviously too many when I’m feeling ambitious) all spill out of the back. This is some professional rolling ability. They look amazing and I would love to try them!

    1. I don’t normally recommend to freeze omelettes and frittatas as I think the texture doesn’t stay the same, but I know many people do freeze egg based stuff, so you could certainly try to.

  4. You ever see something and say “why didn’t I think of that?”. Yeah, this is one of those things. Such a clever idea and it looks SO delicious! Even if it is eggs, it looks so different that I bet even people sick of eggs would love this. Can’t wait to try it!

    1. I personally don’t like freezing cooked eggs because it doesn’t work well with the texture but I know some people freeze egg muffins and frittatas so you can certainly try it.

  5. Love this. I just made it for supper and took a cold portion to eat for breakfast makes you feel like your eating a breakfast sandwich without the bread. Will make this one a lot. Thank you so much.

  6. I’ve been looking at this for a few months, and finally had the time to put it together. I added jalapeno and celery to the onion/carrot/garlic mix, and topped with homemade mayo and prosciutto. I’m on day 23 of the Whole 30, so this fit in perfectly! Had a side of baked sweet potato rounds, 1/4 sliced avocado and steamed brussels sprouts with ghee. Fantastic recipe – thanks for a new and creative way to serve eggs!

  7. Delicious! I mixed green chilli jam, Mayo and a chopped pickle together in my thermomix and it spread surprisingly easily. I had it with smoked ham. Will definitely try different combinations. Gave a third to my husband and I’m planning to have the rest for breakfast tomorrow. Thanks for the great idea!

    1. I reheated leftovers for breakfast when I made this last week. I had made it too thick so couldn’t roll it but it did reheat well in my sandwhich press.

  8. Looks FANTASTIC!!!! I will so be making this for next weeks breakfasts. or maybe start with Saturday morning breakfast. YUM!!! Thank you!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: