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Omelet Roll with Zucchini, Bell Pepper & Fresh Herbs
Recipe

Omelet Roll with Zucchini, Bell Pepper & Fresh Herbs

Starter • South Africa

A thin baked omelet is topped with sautéed zucchini and bell pepper, rolled up with fresh herbs and a little feta, then sliced into easy starter portions.

Why smarter

Baking the omelet keeps it tender without extra oil, while plenty of vegetables and herbs add volume and flavour. A modest amount of feta gives richness without weighing it down.

Chef tip

Roll while the omelet is still warm—if it cools too much it can crack. If you want super-clean slices, chill the roll for 10–15 minutes before cutting.

Soft line

Great warm or chilled for lunchboxes and platters.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 6 large eggs 6.000 large eggs
2 60 ml low-fat milk 60.000 ml low-fat milk
3 15 ml canola oil, divided 15.000 ml canola oil use 5 ml for the tray, 10 ml for sautéing
4 1 medium zucchini, grated (about 200 g) 1.000 medium zucchini grated; squeeze out excess moisture
5 1 medium red bell pepper, finely diced (about 150 g) 1.000 medium red bell pepper diced small for easy rolling
6 2 spring onions, thinly sliced 2.000 spring onions
7 5 ml garlic, crushed (about 1 clove) 5.000 ml garlic
8 30 g feta, crumbled 30.000 g feta optional but recommended
9 15 ml chopped fresh parsley 15.000 ml fresh parsley
10 10 ml chopped fresh chives (or extra spring onion greens) 10.000 ml fresh chives or use chopped coriander
11 1.25 ml salt 1.250 ml salt adjust to taste
12 1 ml black pepper 1.000 ml black pepper
13 5 ml lemon juice 5.000 ml lemon juice brightens the filling

Method

  1. Heat the oven to 200°C. Line a rimmed baking tray (about 30 x 20 cm) with baking paper and lightly brush with about 5 ml canola oil.
  2. Whisk the eggs with the milk, half the salt and half the pepper until well combined. Pour onto the prepared tray and tilt to spread evenly.
  3. Bake for 8–10 minutes, or until just set (no wet egg on top). Remove and let stand for 2 minutes.
  4. While the omelet bakes, squeeze the grated zucchini in a clean cloth or paper towel to remove excess water.
  5. Heat the remaining 10 ml canola oil in a nonstick pan over medium heat. Sauté the spring onions, bell pepper and garlic for 2 minutes.
  6. Add the zucchini and cook for 3–4 minutes until tender and most moisture has cooked off. Season with remaining salt and pepper, then stir in the lemon juice. Take off the heat and let cool for 2 minutes.
  7. Lift the omelet (with baking paper) onto a board. Sprinkle over the sautéed vegetables, feta and fresh herbs, leaving a 2 cm border at the far edge.
  8. Using the baking paper to help, roll the omelet up tightly from the short end into a neat log. Let it rest seam-side down for 2–3 minutes.
  9. Slice into 8 pieces. Serve 2 slices per person as a starter (warm or at room temperature).