Sheet Pan Omelet Roll Ups

Eggs — flecked with contemporary basil, baked in a small sheet pan — develop into a skinny, protein-packed different to flour tortillas in these veggie wraps. We unfold them with tangy goat cheese and stuff them with cucumbers, crimson peppers and plenty of child greens, however they’re endlessly adaptable. Strive rolling grilled veggies, smoked salmon or leftover roast rooster … no matter you could have readily available.

Professional tip: Be sure that to roll up the sheet pan omelet roll ups whereas the eggs are nonetheless sizzling and pliable, cooled egg wraps are inclined to crack.

Energetic time: 10 minutes | Complete time: 25 minutes

Sheet Pan Omelet Roll Ups

Substances

• Cooking spray
• 6 giant eggs
• 1/4 cup nonfat milk
• 1/4 cup contemporary basil, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup room temperature goat cheese 
• 1 English cucumber, thinly sliced
• 1/2 crimson bell pepper, thinly sliced
• 2 cups blended child greens

Instructions

Preheat the oven to 350°F (177°C). Line a 9-by-13-inch sheet pan with parchment, leaving about 2 inches of overhang on the lengthy sides. Press the parchment into the corners to create a pointy edge so the liquid egg spreads evenly. Frivolously coat with cooking spray.

In a medium bowl, whisk collectively the eggs, milk, basil, salt, and black pepper. Pour into the ready pan, tilting to make sure the combination reaches all corners. Bake for about quarter-hour, or till the eggs are set.

Switch the baked eggs to a reducing board, parchment facet up, then discard the parchment. With the lengthy facet dealing with you, minimize the eggs into 4 equal strips. Unfold every strip evenly with 1 tbsp goat cheese.

Prepare cucumber and crimson pepper slices on the finish of every strip closest to you. Prime with the blended child greens. Roll every strip tightly and place seam facet down on plates. Safe with toothpicks if desired. Serve instantly.

Serves: 2 | Serving Dimension: 2 rollups

Vitamin (per serving): Energy: 334; Complete Fats: 20g; Saturated Fats: 9g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 3g; Ldl cholesterol: 631mg; Sodium: 622mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 6g; Protein: 27g

Vitamin Bonus: Vitamin D: 42%; Calcium: 25%; Iron: 24%; Potassium: 500mg; Vitamin A: 90%; Vitamin C: 95%

Initially printed: November 13, 2020; Up to date April 2026