What is a veggie omelette roll?

A veggie omelette roll is a thin egg omelette filled with sautéed vegetables, rolled up like a wrap. It's a protein-rich, low-carb breakfast option.

Can I make a veggie omelette roll ahead of time?

Absolutely! You can prep and store it in the fridge for up to 4 days, or freeze it for quick, healthy meals later.

How do I keep the omelette from tearing when I roll it?

Let it cool for a minute before rolling, and don’t overfill it. Use a non-stick pan and cook on low heat for better flexibility.

Can I add cheese to my veggie omelette roll?

Yes! A little shredded cheese adds flavor and protein. Use low-fat options if you’re keeping it light for weight loss.

Can I make a vegan version of the veggie omelette roll?

Yes! Replace eggs with chickpea flour batter or tofu scramble, and load up on veggies for a plant-based roll.

The Best Veggie Omelette Roll Recipe For Weight Loss

Name: Veggie Omelette Roll
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American with a Healthy Twist
Ingredients: 3 large eggs; 1 tablespoon milk (optional, for fluffiness); Salt and black pepper, to taste; 1/4 cup fresh spinach, chopped; 1/4 cup red bell pepper, diced; 1/4 cup yellow bell pepper, diced; 1/4 cup mushrooms, sliced thin; 1 tablespoon red onion, finely chopped; 1 tablespoon olive oil or non-stick cooking spray; Fresh herbs (optional: parsley, chives, or thyme), chopped for garnish

Ingredients

Scale

3 large eggs
1 tablespoon milk (optional, for fluffiness)
Salt and black pepper, to taste
1/4 cup fresh spinach, chopped
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup mushrooms, sliced thin
1 tablespoon red onion, finely chopped
1 tablespoon olive oil or non-stick cooking spray
Fresh herbs (optional: parsley, chives, or thyme), chopped for garnish

Instructions

Prep your veggies: Wash and chop all vegetables. Keep everything small and thin so they cook quickly and roll up easily.
Whisk the eggs: In a bowl, crack 3 eggs and add a splash of milk, salt, and pepper. Whisk until the mixture is light and slightly frothy.
Sauté the veggies: Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté the bell peppers, mushrooms, spinach, and onions for 2–3 minutes until just tender. Remove from pan and set aside.
Cook the omelette base: Wipe the pan clean, reduce heat to medium-low, and add the remaining oil or spray. Pour in the whisked eggs and tilt the pan to spread evenly. Cover with a lid and let it cook undisturbed for about 2 minutes, until the surface is just set.
Add the filling: Evenly spread the cooked veggies over the surface of the omelette. Sprinkle with fresh herbs if using.
Roll it up: Carefully loosen one edge with a spatula and gently roll the omelette over itself, jelly-roll style. You can also use parchment paper or a spatula to help guide it.
Slice and serve: Let it cool for a minute to firm up, then slice into pinwheels or serve as one whole roll. Enjoy it warm or pack it for later!

Notes

Make it vegan: Use chickpea flour batter instead of eggs.
Add cheese: Sprinkle shredded mozzarella or goat cheese before rolling for extra flavor.
Spice it up: Add chili flakes, jalapeños, or hot sauce to the veggie mix.
Meal prep: Make 2–3 rolls at once and store in the fridge for up to 4 days.
Serve with: Avocado slices, a light salad, or Greek yogurt with herbs on the side.

Author: Chef EL
Prep Time: 10
Cook Time: 10
Category: Breakfast / Brunch
Method: Pan-Cooked / Rolling
Cuisine: American with a Healthy Twist
Diet: Vegetarian

Nutrition

Serving Size: 1 Roll
Calories: 220
Sugar: 3g
Sodium: 220mg
Fat: 13g
Saturated Fat: 305g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 14g
Cholesterol: 280mg