Brighten Your Breakfast with this Easy Spring Omelet Roll!

Spring is in the air, and with it comes a fresh abundance of colorful vegetables and vibrant flavors. Celebrate the season than with this light, fluffy Spring Omelet Roll recipe that’s as beautiful as it is delicious. This easy-to-make recipe is perfect for a quick breakfast, brunch, or even a light lunch. Each bite is a delightful blend of textures—soft eggs, crisp bell peppers, juicy tomatoes and smokey bacon. Making this Omelet Roll not only visually stunning but also packed with fresh flavors that scream springtime.

Enjoy this recipe and be sure to share your pictures.

Enjoy!

Chef Jenn

Spring Omelet Roll

Similar to baked soufflé, this dish is whipped up light and fluffy and baked in a hot oven to trap the air in the egg mixture. What makes it special is that you can add different fillings, such as bacon, tomatoes, fresh herbs, and cheese. Roll it up, slice it, and it still stays light and fluffy. Baking it in a jellyroll pan makes it easier to roll, and precooking the raw ingredients ensures that the omelet is cooked through.

yields about 8 servings

Ingredients: 

2 tablespoons unsalted butter, melted, plus 2 tablespoons for greasing the pan

½ cup cream cheese, room temperature

2 tablespoons all-purpose flour

1 teaspoon sea salt, to taste

1 teaspoon freshly ground black pepper, to taste

¾ cup whole milk

12 medium eggs, well beaten

1 large green bell pepper, finely diced, about 3/4 cup

1 small red onion, finely diced, about 1/2 cup

2 tablespoons Dijon mustard

2 cups sharp cheddar cheese, shredded + 1/2 cup

1 pound smoked bacon, cooked, drained and diced, about 2 cups

Garnish

2 medium tomatoes seeds removed and diced, about 1 cup

¼ cup green onion tops, chopped

Preheat the oven to 375° F.

Line the bottom of a jellyroll pan, or deep sheet pan, with parchment paper, and grease with 2 tablespoons butter. Set aside.

In a large bowl, beat the cream cheese, flour, salt, pepper, and milk until smooth. Stir in the beaten eggs.

Heat the melted butter in a large stainless-steel sauté pan over medium-low heat. Add the bell peppers and onion and cook for 10 minutes, or until translucent, being careful not to brown. Remove from the heat and allow the vegetables to cool in the pan.

Add the onions and peppers to the bowl with the egg mixture, and stir until well combined. Pour into the prepared jellyroll pan and bake for 30 to 35 minutes, or until the eggs have puffed up and are set in the center. Remove from the oven and immediately spread the mustard on top of the egg roll, and sprinkle with 1 cup cheese. Top with bacon and and an additional 1 cup cheese.

Roll the filled baked omelet lengthwise, peeling the parchment paper away as you go. Return the rolled omelet to the pan, sprinkle the top with the remaining cheese, and bake an additional 3 to 4 minutes, until the cheese is melted. Remove from the oven and allow the egg roll to rest for 5 minutes before cutting. Cut into 2-inch slices and garnish with the diced tomatoes and chopped green onions.

Recipe from Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2025, used by permission of the publisher, Tallahatchie Tales.

For more great recipes like this one, order your copy of Field Peas to Foie Gras: Southern Recipes with a French Accent.