Omelette Roll With Caramelised Onion, Carrot & Ham

Baked Omelette Roll Recipe With Caramelised Onion, Carrot & Ham

This baked omelette roll is a great budget meal that would make a quick dinner, lunch or weekend breakfast. It’s also a great little dish to take to picnics. Caramelised onion and carrot give the base nice umami (savoury) flavour with a hint of sweetness that is then offset by the saltiness of the ham. Great with a fresh garden salad, pickles and mayonnaise or a spicy harrissa sauce on the side.

Cook’s notes: I think you get the idea that you can use different fillings in both the omelette base and once you roll it up. Perhaps something like pan-fried onion and red peppers in the omelette then rolled up with some salami and spring onions, or grated zucchini with salmon inside.

Baked Omelette Roll Recipe With Caramelised Onion, Carrot & Ham

Caramelised Onion, Carrot & Ham Omelette Roll

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Irena Macri
Servings: 4
Course: Breakfast
Cuisine: Healthy
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5 from 14 votes
Calories: 234kcal
This baked omelette roll is a great budget meal that would make a quick dinner, lunch or weekend breakfast. It’s also a great little dish to take to picnics.


  • 1-2 tablespoons ghee or butter
  • 2 medium onions I used one brown and one red onion, cut in half and sliced thinly
  • 2 small carrots peeled and grated
  • 2/3 teaspoon sea salt
  • 2 garlic cloves finely diced
  • 6 large eggs
  • Pinch of black pepper and sea salt
  • A little coconut oil ghee or butter for greasing
  • Rimmed oven tray about an inch deep, 8-9" x 15-16"
  • Parchment/baking paper
  • 1 tablespoon mayonnaise optional, or harrissa sauce or pesto
  • 2-3 slices ham free-range


  • Preheat the oven to 175° C / 350° F.
  • Heat ghee in a medium frying pan. Add and sauté the onion for about 4-5 minutes, until lightly golden. Add the grated carrots, sprinkle with about 2/3 teaspoon of sea salt and cook for a further 5 minutes, stirring occasionally. Stir in the garlic right at the end.
  • Whisk the eggs with a little sea salt and pepper in a bowl.
  • Place a piece of parchment paper inside the oven tray, making sure the sides overhang slightly to catch the egg from spilling. Grease lightly with ghee or coconut oil.
  • Pour in the egg mixture and tuck away the parchment paper in the corners to make sure the liquid covers the whole bottom of the tray.
  • Spread the carrot and onion mixture on top and place in the oven on the middle tray and bake for 15-17 minutes, until the top is firm to touch.
  • Remove the tray and pull the cooked egg base out together with the baking paper. Place on a large chopping board or tray.
  • Spread your choice of either mayonnaise, pesto or harrissa and scatter pieces of ham over the top.
  • Gently pull one side of the parchment paper and start rolling the egg base up, folding it inwards as you go along and peeling the paper off. When you finish, sit the roll on the open end down to keep it rolled. Slice and serve with your favourite green salad or vegetables, or wrap tightly and store for later.


Calories: 234kcal | Carbohydrates: 9g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 265mg | Sodium: 689mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4536IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg
Keywords: Breakast, Brunch, Egg recipes, Ham recipes, Omelette
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Baked Omelette Roll Recipe With Caramelised Onion, Carrot & Ham (Paleo, Gluten-Free)
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. Looks FANTASTIC!!!! I will so be making this for next weeks breakfasts. or maybe start with Saturday morning breakfast. YUM!!! Thank you!

    1. I reheated leftovers for breakfast when I made this last week. I had made it too thick so couldn’t roll it but it did reheat well in my sandwhich press.

  2. Delicious! I mixed green chilli jam, Mayo and a chopped pickle together in my thermomix and it spread surprisingly easily. I had it with smoked ham. Will definitely try different combinations. Gave a third to my husband and I’m planning to have the rest for breakfast tomorrow. Thanks for the great idea!

  3. I’ve been looking at this for a few months, and finally had the time to put it together. I added jalapeno and celery to the onion/carrot/garlic mix, and topped with homemade mayo and prosciutto. I’m on day 23 of the Whole 30, so this fit in perfectly! Had a side of baked sweet potato rounds, 1/4 sliced avocado and steamed brussels sprouts with ghee. Fantastic recipe – thanks for a new and creative way to serve eggs!

  4. Love this. I just made it for supper and took a cold portion to eat for breakfast makes you feel like your eating a breakfast sandwich without the bread. Will make this one a lot. Thank you so much.

    1. I personally don’t like freezing cooked eggs because it doesn’t work well with the texture but I know some people freeze egg muffins and frittatas so you can certainly try it.

  5. You ever see something and say “why didn’t I think of that?”. Yeah, this is one of those things. Such a clever idea and it looks SO delicious! Even if it is eggs, it looks so different that I bet even people sick of eggs would love this. Can’t wait to try it!

    1. I don’t normally recommend to freeze omelettes and frittatas as I think the texture doesn’t stay the same, but I know many people do freeze egg based stuff, so you could certainly try to.

  6. 5 stars
    So jealous of how nicely that rolled together. Sometimes I can do the same but often the omelette just gives way at the back and the ingredients (obviously too many when I’m feeling ambitious) all spill out of the back. This is some professional rolling ability. They look amazing and I would love to try them!

  7. I made a non paleo rolled omelette once using a recipe from Chef Michael Symon, and the omelette becomes flexible because of 2 tbsp flour, so I might try adding a tbsp or two of ground golden flax to this one and see if it rolls easier!

  8. I made a version of these on my blog this week and of course linked this very recipe! From the first time I saw these I loved the idea so much! Thanks for being such great inspiration!

  9. This was delicious! I’ve made it several times now, and it makes a lovely work lunch, especially put in the sandwich press to heat up. Just yummy, thank you.

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