Need to jazz up your boring old omelet? –Then bake an omelet roll! Get fancy with various fillings or add just Parmesan and herbs, the omelet looks magnificent, tastes superb, is cheeeesy and satisfying. Even better: the Baked Omelet Roll is super-easy to make (you wouldn’t guess it from the looks!), so it’s a sure-fire hit to cause oohs and aahs in your family and guests.
How to make this 5-ingredient Baked Omelet Roll
For this simple — yet tasty — version, you’ll need only 5 ingredients: eggs, cream cheese, psyllium, Parmesan, and herbs. I prefer parsley because of its mild flavor, and parsley is simply one of my favorite herbs.
Eggs and cream cheese make the base for the omelet roll, and psyllium makes the whole thing hold together and pliable so that the omelet roll doesn’t break.
I’ve added Parmesan to lend sharp and savory flavor and fresh parsley for a herby flavor that is a perfect match with cheese. I prefer to add chopped fresh herbs after baking for more nutrients, better mouth-feel, and for a pretty presentation.
Since cream cheese and Parmesan contain salt, I didn’t find it necessary to add any salt to this dish. However, if you cannot live without your S&P, by all means, add as much as you wish. I certainly need my daily dose of S.P., but that’s completely another thing (insider joke, sorry).
Without further ado, let’s take a look at how to make this outstanding omelet roll:
Take 8 organic free-range eggs.
Crack them into a mixing bowl.
Add 8 oz (230 g) plain full-fat cream cheese.
Beat with an electric mixer until well combined.
Here we go.
Take 1 teaspoon psyllium husk powder. Yes, powder, not the coarse type.
Add the psyllium while constantly beating with the electric mixer to prevent lumps.
Take a silicone jelly roll pan. You can oil it lightly with olive oil.
Pour the egg and cream cheese mixture into the pan.
Take 1 cup (240 ml) freshly grated Parmesan cheese.
Sprinkle it evenly on top.
Bake at 350 °F (175 °C) for about 15 minutes, or until the omelet is set all over. Don’t overbake!
Remove from the oven.
At this point, I prefer to add an ample amount of chopped fresh herbs like parsley. The fresh herbs are a perfect add-on, and they are wonderful to provide mouth-watering, herby flavor. They naturally have health benefits, too, and make a pretty presentation, so it’s all win-win.
Grab from one end of the silicone pan (let it cool a bit if it’s too hot to handle. Usually, silicone is not very hot even immediately after removing it from the oven). Lift the edge and start rolling the omelet.
Continue lifting the edge and rolling…
…until you’ve got a beautiful, tight roll.
Transfer to a serving plate. You can cut the ends for a prettier presentation. Serve immediately, decorated with fresh herbs and/or freshly grated Parmesan. Yum!
How I came up with this easy keto meal recipe
Baked Omelet Roll is a classic — even retro — Finnish dish, though I expect people make it worldwide. It’s a very satisfying dish, and you can vary it endlessly with different fillings.
The traditional omelet roll contains wheat flour, but I’ve developed a keto version several years ago. Actually, I’ve published a Keto Baked Omelet Roll recipe in my Finnish keto book called Järkevä ketoruokavalio. The book is about whole-family recipes, and Baked Omelet Roll is undoubtedly a whole-family dish!
When developing the Keto Baked Omelet Roll recipe for my book, I noticed that psyllium husk powder is a perfect replacement for wheat flour. Without it, the omelet roll breaks when trying to roll it (which I noticed after doing the first experiment for this blog post and forgetting the psyllium!)
The Finnish book recipe contained eggs, cream cheese, heavy cream, and psyllium. I wanted to simplify the recipe and post it here on my blog. I thought the recipe might work without heavy cream, especially if I increased the cream cheese.
My book recipe has two filling options, one with ground beef and one with mushrooms. For this blog post, I wanted to also simplify the filling and was pondering several options to give enough flavor but still keep things simple.
After a while, I realized that freshly grated Parmesan would make a wonderful filling — or actually topping, if I sprinkled it on top of the omelet before putting it into the oven. Herbs are naturally flavorful, so my first thought was to add Italian Herb Mix to the omelet batter.
I gathered all ingredients based on my previously developed omelet roll: 8 eggs, 8 oz (230 g) cream cheese, 1 teaspoon psyllium, 1/2 cup (120 ml) freshly grated Parmesan, and 1 teaspoon Italian Herb Mix.
First, I combined eggs, cream cheese, and the herb mix and beat until smooth. Then, I poured the mixture into a silicone jelly roll pan. I sprinkled the Parmesan on top — and noticed it was too little, so I added another 1/2 cup (120 ml) Parmesan.
At this point, I also figured out that I had forgotten to add psyllium! Well, now it was too late. Of course, I could have poured the omelet mixture from the silicone jelly roll pan back to the mixing bowl and beat in the psyllium, but that felt like a too complicated maneuver, so I decided to bake the omelet without psyllium. I was mainly interested in the flavors and if there is enough flavor in my simplified omelet roll.
I wasn’t very surprised when the omelet cracked badly when I tried to roll it. On the other hand, it had also stuck to the pan. You can imagine the presentation was far away from pretty! In any case, the result was edible, although I wasn’t very happy with the dried herb mix. I bet fresh herbs would lend more flavor — and color as well.
As time was tight, I didn’t do any further experiments, but I was relying on my gut feeling, hoping the result would be perfect when I remembered to add psyllium and swap dried herbs to fresh herbs that I would sprinkle on top of the omelet right after baking.
So, I started making another Baked Omelet Roll, shooting the photos for this blog post simultaneously and hoping that my expectations of a beautiful, uncracked omelet roll would be fulfilled this time. And this time, I remembered to add psyllium.
After removing the baked omelet from the oven, I added about 1/2 cup (120 ml) chopped fresh parsley on the top of the omelet. To my relief, the omelet rolled unbelievably well and formed a beautiful, perfect roll. Awesome! I was so relieved and super happy with the nice-looking roll. Also, the fresh parsley turned out to be both a beautiful and a tasty addition.
Even happier I was after tasting the omelet roll: it was so simple, had lots of flavor, and was super satisfying; it was everything you need for a satiating and tasty meal. So perfect!
Here’s the recipe for you to enjoy:
- 8 organic free-range eggs
- 8 oz = 230 g plain full-fat cream cheese
- 1 teaspoon psyllium husk powder
- 1 cup = 240 ml freshly grated Parmesan
- 1/2 cup = 120 ml chopped fresh parsley
1. Preheat the oven to 350 °F (175 °C).
2. Combine the eggs and the cream cheese in a mixing bowl. Beat with an electric mixer until well combined and smooth.
3. Add the psyllium husk powder gradually while mixing all the time to prevent lumps.
4. Pour the mixture into a silicone jelly roll pan. You can grease the pan lightly with olive oil to prevent the omelet from sticking to the pan.
5. Sprinkle the Parmesan evenly on top.
6. Bake in the preheated oven for about 15 minutes, or until the omelet is set all over. Don’t overbake!
7. Remove from the oven.
8. Sprinkle the parsley evenly on top.
9. Grab from the short edge of the jelly roll pan and roll the hot omelet into a tight roll. Be careful not to burn your fingers!
10. Serve immediately.
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YUANAIYI Swiss Roll Cake Mat - Flexible Multipurpose Silicone sheet Nonstick jelly roll pan Baking Tray Pastry Mat Pizza Cookies Mould（set of 2）
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Anthony's Organic Psyllium Husk Powder, 1.5 lb, Gluten Free, Non GMO, Finely Ground, Keto Friendly
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||80.1 g||20.0 g|
|Fat||125.0 g||31.3 g|
|Net carbs||10.3 g||2.6 g|
|kcal||1479 kcal||370 kcal|
Tips for variations
The basic omelet roll tastes perfect as is, but you can get lots of variation with different fillings. Like in my book, you can use ground beef-based filling, mushroom-based filling, or anything you like. The filling is also a perfect way to use leftover veggies, meats, and cheeses. And with different fillings, you can make the Baked Egg Roll even more satiating!
To lend even more flavor, you can naturally add spices and seasonings to the egg and cream cheese mixture. How about Cajun seasoning, BBQ seasoning, pizza seasoning, or Herbes de Provence?
Still need more ideas for fillings? Omit the Parmesan and parsley and choose one of these options (spread on top right after baking and before rolling):
- Crumbled feta and chopped fresh mint
- Crumbled feta and cooked spinach
- Tuna and mayonnaise
- Cold-smoked salmon (lox), cream cheese, and fresh dill
- Marinara Sauce
- Sun-dried tomatoes and pine nuts (be careful with amounts as these ingredients are a bit higher in carbs)
- Rotisserie chicken, mayonnaise, and curry powder
- Cream cheese, chopped olives, and capers
- Crumbled fried bacon and caramelized onions
- Shredded Cheddar and chopped tomatoes
- Flavored cream cheese (like pepper, onion, sun-dried tomato, chives… just check that there are no food additives)
I bet you’ll find your favorite filling option from these!
This week included lots of social activities. On Monday, I had many Ketokamu meetings, and on Tuesday and Wednesday, we gathered to Espoo, where we had a two-day training organized by my author colleague Ilkka Koppelomäki.
We naturally enjoyed Ketokamu food and treats during the days. I had baked some keto laskiaispullas and runebergintorttus for us as well. I also brought the leftover Sugar-Free Marzipan 2.0 (last week’s blog recipe) to be enjoyed with the laskiaispullas.
Here’s a photo of keto runebergintorttus that I developed using our keto baking mix and sweetener (there is sugar-free raspberry jam on top, I also developed a new recipe for that, although this old recipe works perfectly, too):
The training was very intense. We were making sort of a master plan for this year. The plan is divided into smaller parts for every month, every week, and even every day. All the brainstorming and socializing was pretty demanding — especially for me since I love to work individually, and I’m sort of an introvert who needs lots of peace and distance from other people to function well. (Talk about natural social distancing!)
I also wrote a blog post to our Finnish Ketokamu blog. I’ve been missing writing a Finnish blog after abandoning my Alakarpisti blog several years ago because of having other tasks with higher priorities. Anyway, Alakarpisti was for recipes only, whereas I would like to share information about the keto diet itself and other ideas related to wellbeing. Ketokamu blog lets me do that.