Breakfast Omelet Roll
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Breakfast Omelet Roll

This omelet roll recipe is for a single serving, but you could easy double it, quadruple it (or more) to serve a crowd.
Course: Breakfast
Author: Lisa Douglas


  • 2 Great Day Farms eggs
  • 2 cooked strips of bacon crumbled
  • 2 slices of cheese cheddar preferred (or 1/2 cup of shredded cheese)
  • handful of raw spinach
  • couple slices of sliced turkey or chicken we used lunch meat
  • fresh ground salt and pepper
  • garlic optional


  • (You do not have to bake this to serve, but, should you want to, preheat your oven here at 350 degrees.)
  • Spray your omelet pan with cooking spray and dab with a little bit of butter, for extra non-stickness. (If you're choosing to add garlic, add it to the butter here to heat up.)
  • Whisk together both your eggs until really really frothy.
  • Once the pan is hot and sizzly, pour the whisked egg into the pan, swirling until the bottom of the pan is fully covered and even; season with salt and pepper
  • Once bubbling and cooked on all edges, flip over with a spatula; season again, and turn off the burner.
  • Remove the cooked egg from the pan and onto a plate, laying flat.
  • Start layering the ingredients onto the egg - cheese first (to melt), then bacon, spinach, finally chicken/turkey over top.
  • Pinching tightly at one end, roll as tight as you can the egg over top the mixture, forming a roll, until you get all the way to the other side.
  • From here, you can choose to bake it in your toaster or oven in a pie plate for a couple minutes, to really seal together all the flavors.
  • Serve seam side down on a bed of spinach or over hash browns (or, ooh, even Potatoes O'Brien) and season with salt and pepper gently again over top.