Caramelised Onion, Carrot & Ham Omelette Roll

baked omelette roll recipe

Recipe: Caramelised onion & carrot omelette roll up with 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 ham. Great with a fresh garden salad, pickles and mayonnaise or harrissa on the side.


Cook’s notes: So I think you get the idea that you can use different fillings in both the omelette base and once you roll it up. You could do something like onion and red peppers and roll some salami or green onions and grated zucchini with salmon inside.

Ingredients

  • 1-2 tbsp 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 medium
  • 2 garlic cloves
  • 2/3 tsp sea salt
  • 6 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 tbsp mayonnaise (optional) or harrissa sauce (you could also use something like pesto)
  • 2-3 slices of free range ham

Instructions

  • Preheat oven to 200 °C/390 °F.
  • Heat ghee in a medium frying pan and sauté onion for about 4-5 minutes, until lightly golden. Add grated carrot, sprinkle with about 2/3 teaspoon of sea salt and cook for a further 5 minutes, stirring occasionally.
  • Whisk the eggs with a little sea salt and pepper in a bowl.
  • Grease the oven tray with a little ghee, butter or coconut oil. Place a piece of parchment paper inside, making sure the sides overhang slightly to catch the egg from spilling.
  • 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.
  • Spread the carrot mixture on top and place in the oven on the middle tray. Turn the oven down to  175 °C/345 °F and bake for 15 minutes.
  • Remove the tray and pull the cooked egg base out together with the baking paper. Place on a large chopping board or tray. Spread your choice of either mayonnaise, pesto or harissa and scatter pieces of ham on top. 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 up open end down to keep it rolled. Slice and serve with your favourite green salad or vegetables.

Preparation time: 10 minutes

Cooking time: 25 minutes

Number of servings (yield): 3

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Comments

    • Irena says

      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.

  1. says

    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.

  2. Lori says

    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!

  3. Kathy says

    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!

    • Bec says

      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.

  4. says

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

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