Baked Omelette Roll [Dairy free, Gluten free, Grains free, Sugar free]
Always on the look out to zhoosh up my egg breakfasts or egg meals, this recipe is inspired by Australian Irena, of Eat Drink Paleo,, whose amazing website has been a source to my Paleo culinary attempts that I have regularly engaged in. This recipe itself has been put on the back burner for a while, as just looking at the level of effort required was a bit daunting, like creating a swiss roll and it was intimidating to say the least, as all I visualised was a major mess. I was pleasantly surprised though, at the relative ease and short time in putting this together. It excited me and inspired confidence that my skills are improving! 😛 While I made this omelette roll on the thicker sider, based on the size of the dish used, a slightly larger rectangular oven proof dish or rimmed oven tray, of approximately 23cm x 32cm will make an excellent egg roll base.
What I enjoyed from making this omelette roll, is that the flavour combinations of the caramelised onion with the carrot and seasoning blended in perfectly with the egg and baked to perfection to allow the fillings of choice to be added and rolled up into breakfast or any meal delight. I chose the fillings of cooked pak choi and spinach with garlic and onion, which provided a filling breakfast shared between two. Fillings of choice could be anything you desire and served with a salad, provides a filling main meal. Further enhancing the amazing flavours of the onion and carrot, I chose to add spicy green chilli and freshly chopped coriander, which delivered an amazing tasting omelette roll.
This is a recipe you will want to try, to add variety to your meals.
1-2 tblsp coconut oil or extra-virgin olive oil
1 medium-sliced onion, sliced thinly
100g (2 small carrots) , peeled and grated
2 garlic cloves, chopped or minced
Himalayan or sea salt to taste
6 large eggs
Freshly ground black pepper and Himalayan or Sea salt, to taste
Filling of choice which may include preservatives and sugar free bacon or ham, any meats and vegetable as preferred, cheese, if included in your lifestyle
Optional ingredients, as used in this make, is cumin seeds to sauté the onions in, green chilli added to the onion and chopped fresh coriander added to the onion and carrot mixture after it has been cooked. The flavour enhancement provided an amazing taste to the omelette roll.
- Preheat the oven to 200 degrees Celsius.
- Line an ovenproof casserole dish or a oven tray that is rimmed, with baking paper making an allowance for the sides to overhang slightly to catch the egg from spilling. and set aside.
- Heat the oil of choice in a non-stick frying pan on medium heat and sauté onion until lightly golden. Add in the grated carrot, season with Himalayan or Sea salt to taste. Add in the chopped fresh coriander or fresh parsley, if using.
- Whisk the eggs with the black pepper and salt.
- Pour the egg mixture into the oven dish or tray, and tuck away the baking paper in the corners to make sure the liquid covers the whole bottom of the cooking vessel.
- Spread the carrot mixture on top and place in the oven on the middle tray. Turn the oven temperature down to 175 °C and bake for 15 minutes.
- Remove the baked egg in the dish or tray from the oven. Carefully lifting the egg with the baking paper, place it on a work surface, like a chopping board or counter top.
- Spread the fillings of choice onto the baked egg base.
- Gently pull one side of the baking paper and start rolling the egg base up, folding it inwards as you go along and peeling the paper off. When you have completed the rolling, ensure that the roll is placed with the flap or open end down / underneath, to keep the egg roll intact.
- Slice and serve with your favourite green salad or vegetables.