Eggs — flecked with fresh basil, baked in a small sheet pan — become a thin, protein-packed alternative to flour tortillas in these veggie wraps. We spread them with tangy goat cheese and stuff them with cucumbers, roasted red peppers and lots of baby greens, but they’re endlessly adaptable. Try rolling grilled veggies, smoked salmon or leftover roast chicken … whatever you have on hand.
Pro tip: Make sure to roll up the wraps while the eggs are still hot and pliable, cooled egg wraps tend to crack.
Active time: 10 minutes Total time: 25 minutes
Sheet Pan Omelet Roll Ups Ingredients Directions Preheat the oven to 350°F (177°C). Line a 9-by-13-inch sheet pan with parchment, leaving 2 inches overhang on the long sides. Run your fingernail along the parchment at the sides of the pan to create a sharp edge so the liquid egg lays flat and even all the way to the edges of the pan. Spray the pan with cooking spray. Whisk the eggs, milk, basil, salt and pepper together in a medium mixing bowl. Pour into the sheet pan, tilting the pan so the egg reaches all the corners. Bake until the eggs are set, 15 minutes. Transfer the baked eggs onto a cutting board with parchment side up. Discard the parchment paper. With the long side facing you, cut the baked eggs into 4 equal strips. Spread each strip evenly with 1 tablespoon of cheese. Arrange cucumber and red pepper slices at the end of each strip closest to you. Top with the baby lettuce, it’s OK if some is peeking out the sides. Roll up the egg strip tightly around the filling and place rollups seam side down on 2 plates. Secure with toothpicks, if desired. Serve immediately. Serves: 2 | Serving Size: 2 rollups Nutrition (per serving): Calories: 348; Total Fat: 23g; Saturated Fat: 9g; Monounsaturated Fat: 0g; Cholesterol: 571mg; Sodium: 744mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 2g; Protein: 29g
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