The inspiration for this article, from The Wholesome Fork.  With a bright garnish from Fabulessly Frugal.  Ham and cheese roll from Mangia Bene Pasta.  Omelet roll with a side salad, from All Recipes.  A chunky pesto roll from A Little Bit Of Spice.  A Japanese-style steamed chicken omelet roll, from Yi Reservation.
Recently, we were reminded of one of our mother’s breakfast specialties: omelet rolls. She had two favorites: cream cheese and jelly, and cream cheese and smoked salmon.
We loved them, but the one food we can’t seem to make well is an omelet (sorry, can’t explain it). Personally, we’ve never seen rolled omelets at restaurants, except for sushi restaurants, which slice the plain pan-cooked egg “loaf,” tamago (literally, grilled egg; but often called egg custard) into pieces for sushi or sashimi.
When we landed on Esther Schultz’s website and saw the top photo, a re-visitation was required.
Esther’s inspiration was to make a wrap sandwich using eggs in place of bread. Her turkey arugula omelet roll, is below.
Esther prefers healthy recipes, so we’ll share her enthusiasm that “Just one of these turkey arugula omelet rolls contains a whopping 19 grams of protein. That is about the same amount of protein as you would find in 2 ounces of roast beef.
“The calorie count is just 173 calories, making it an excellent protein-rich snack, or a delicious lunch when paired with a salad.
“It is also a wonderfully child-friendly choice. You can let your children choose their own fillings and roll them themselves making them a fun, customizable lunch.
“And the best thing about them? They only take 10 minutes to prepare.”
They taste great at room temperature; and if you don’t like your omelet flipping skills, you can bake the omelet in a pan.
However you make them, if you slice them you can call them pinwheels.
IDEAS FOR FILLINGS
We like the idea of omelet rolls for brunch, or instead of (or in addition to) tea sandwiches, even as cocktail nibbles. The choice of fillings are endless. Consider pairing your favorite:
Breakfast meat (bacon, ham, sausage) with lettuce and tomato (for example, a BLT roll)
Cheese, e.g. cheddar, pepperjack, swiss/gruyère
Cheese and vegetable(s), e.g. goat cheese and spinach
Deli meat, bacon or sausage with cheese, e.g. ham and swiss, bacon and cheddar
Dessert roll*, such as mascarpone or cream cheese with preserves
Cream cheese and jelly* (Mom used grape jelly)
Cream cheese or Boursin-type cheese (with garlic and herbs), smoked salmon and onion
Fruit roll*, such as mascarpone and berries or ricotta and shaved chocolate/chocolate chips
Leftovers roll, such as cranberry sauce and stuffing
Pesto roll, blending the pesto with ricotta or other soft cheese for body
Soft cheese roll, savory with herbs or sweet with preserves or dried berries, such as goat cheese, basil and dried cranberries
Sweet roll*, such as cream cheese and jelly
Garnishes: cherry tomatoes, fresh herbs, toasted nuts
Savory toppings: barbecue sauce, pesto, salsa
Sweet toppings: fruit sauce, syrup
Raw or cooked vegetables (e.g., crudités with dip)
For a light lunch, serve with:
RECIPE: TURKEY ARUGULA OMELET ROLL
Prep time is 5 minutes, cook time is 5 minutes.
Ingredients Per Roll
2 large eggs
Pinch of salt, freshly-ground black pepper to taste
1 slice deli meat (Esther uses reduced sodium turkey)
½ cup arugula
1. WHISK the eggs with the salt and pepper.
2. HEAT a skillet over a medium heat with a splash of oil. Add the eggs and cook slowly without stirring. When the eggs are mostly set, gently flip the omelet and cook for another 30 seconds.
3. PLACE the omelet on a plate, topped with the turkey and arugula. Carefully roll the omelet, cut in half and serve.
*Add a pinch of sugar instead of salt and pepper