Omelette rolls are a simple, gluten free alternative to bread. Sure, there are plenty of alternative bread recipes out there- cauliflower bread, sweet potato bread, almond flour bread etc, but omelette rolls are ideal if you don’t have the time or patience to bake.
These omelette rolls literally take minutes, and you can fill them with anything you fancy, just like a wrap or a sandwich. They’re nothing fancy, just a different way to cook an omelette. Rather than cooking it with the veggies and meat in it, you simply cook a flat egg omelette, and then wrap up your fillings like you would in a conventional wrap or sandwich.
Here are a few of my favourite fillings;
-Salmon, feta and watercress
-Bacon, mushroom and sweetcorn
-Sausage, mushroom and spring onion
-Chicken, asparagus and plum tomato
-Beef, cottage cheese and spinach
You could even make these to take out, which is really useful if you’re short on time.
- 2 large eggs
- Salt and black pepper
- Filling of choice
Heat a teaspoon of coconut oil in a frying pan, on a medium heat.
Whisk the eggs together. Season with salt and pepper.
Once the pan is heated, pour the egg into the pan and allow it to spread across the pan like a pancake. You want it to be about 5mm thick.
Once it sets, begin lifting the edges with a spatula. Flip it over to cook the other side.
Serve with your desired filling.