Most recipes for a keto omelette might be pretty boring and predictable. Not this one! Trust me, this rolled keto omelette recipe is ever so simple. A delicious carnivore omelette, tray baked and rolled all in under 30 minutes! Also known as Gyeran-mari it is one of the most popular and common dishes for a Korean dosirak (lunchbox). Quick, easy, cheap to make and delicious!
Why we Love this Recipe
Any keto omelette is such a versatile dish. The rolled omelette is taking it to a new level, but still so simple.
What I love most is this is in the oven within 5-10 minutes and out in 10 for the filling and a quick heat through before serving. An easy keto breakfast recipe. Plus, the perfect keto meal. Less than 1g net carbs, protein rich and suits the keto and carnivore lifestyle.
Ingredient Tips
Only 6 ingredients in our rolled low carb omelette. I have kept it basic but you can fill with your favourite fillings.
- Eggs – I use jumbo eggs from pasture raised hens.
- Swiss cheese – you can use any of your favourite cheeses.
- Leg ham – substitute any protein or vegetables you prefer. Layer thinly so the omelette is easy to roll.
How To Make a Rolled Omelette
Step 1. Add the eggs, sour cream, parmesan and seasoning to a large bowl and whisk until combined.
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Step 2. Pour the egg mixture into a lined baking tray and bake for 10 minutes in a fan forced oven at 180°C.
Step 3. Turn the baked omelette out onto a silicone mat and layer with cheese and ham.
Step 4. Roll the filled omelette into roll lengthwise. Bake for a further 5 minutes to heat and melt the cheese. Serve hot or cold.
Keto Tamagoyaki – A Low-Carb Twist on the Classic Japanese Rolled Omelette
If you love Japanese cuisine but need a low-carb, high-protein option, this keto tamagoyaki is a must-try! Traditionally, tamagoyaki is made with eggs, soy sauce, mirin, and a touch of sugar, but a keto-friendly version swaps out the sugar while keeping all the delicate, umami-rich flavours. This rolled omelette is cooked in a special rectangular pan (makiyakinabe), where layers of egg are carefully folded to create a beautifully textured dish. The result? A soft, slightly firm omelette that can be sliced into bite-sized pieces, perfect for bento boxes, breakfast, or even a unique appetizer. Whether you keep it simple with just eggs and seasoning or add fillings like cheese, smoked salmon, or even keto-friendly nori, this Japanese rolled omelette is a delicious and protein-packed way to start your day.
Tips for Success and FAQs
The Low Carb Rolled Omelette is a very easy recipe to make as is or make it your own. Here are just a few of the tips to make a perfect sheet pan omelette every time.
Line the baking tray – this makes it super simple to lift the omelette out and avoid sticking.
For a dairy free omelette, use nut milk in place of the sour cream and omit the cheeses. You could use a dairy free cheese or fill with fillings like ham and avocado.
For alternative fillings try some cream cheese and smoked salmon (skip the second bake step). Crispy bacon, air fryer breakfast sausage, lettuce and tomato would also make for a delicious choice too.
Pour into a larger wider pan for a tray baked crepe batter to use for easy wraps or a keto pasta alternative.
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Rolled Keto Omelette
Equipment
- oven
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Ingredients
- 6 eggs
- 1 tablespoon sour cream
- 1 tablespoon parmesan finely grated
- Salt and pepper to taste
- 4 slices Swiss cheese provolone or Monterey Jack cheese
- 150 g (5 oz) shaved leg ham
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.
- Place the eggs, sour cream and parmesan into a large bowl; whisk to combine.
- Pour the mixture into the prepared baking tray. Bake for 10 minutes.
- Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.
THERMAL METHOD
- Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.
- Place the eggs, sour cream and parmesan into the mixer bowl; mix 15 sec/speed 5.
- Pour the mixture into the prepared baking tray. Bake for 10 minutes.
- Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.
Notes
Swap the sour cream for nut milk and omit the cheese for a dairy free omelette.
Any fillings of choice can be used. SERVE
The omelette is perfect hot or cold. COOKING METHOD
After baking, filling and rolling the omelette can be be lightly toasted on a sandwich press if preferred. Sprinkle with a little cheese over the top before toasting for a crispy cheesy coating. STORAGE
The omelette will keep in the fridge for up to 3 days. This makes this recipe perfect as a keto lunchbox meal for the whole family.
Your Own Notes
Nutrition
18 responses to “Rolled Keto Omelette”
great tasty idea and super filling tooIt sure is
This is going to be a hit in my house! Incredibly simple and delicious recipe.Awesome
that was easy and quick, great breakfast even when in a hurryYay!
How many GRAMS of cheese is that? Thanks
Around 50-60g
Easy to make and very delicious. I found my serve very filling. Thank you Megan.
Wow absolutely love this recipe so easy to do and so so tasty, so much better than a omelette done in the frying pan
What a blessing Megan is and her recipes are the reason I have my sanity.
The Omelette is an easy breakfast or dinner and her step be step instructions and videos are wonderful.
THANK YOU
I just made this for the 3rd time tonight for dinner. it’s so simple to make and so delicious it’s another winner…
Fantastic recipe. So much easier than a normal omelette. Now a regular family favourite.
Very Yummy . Loved how easy it was to make.
Love how creative you are MeganYum will try this tomorrow for brunch
I have this at least twice a week. As with all Megan’s recipes, it is a fave 🙂 I make it as a sweet rolled omelette once a week as well. One of the most versatile recipes ever!
This rolled omelette is so easy and wow does it taste as good as it looks.
Thanks for another easy and tasty meal option. 😍😍
I love this recipe! It is so fast and easy and kid friendly too. The kids ask for on the regular. I was so happy when I found your recipe on Instagram. Thanks Megan
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