Feta egg rollups are vegetable egg omelets rolled up with a delicious feta cream cheese and chives spread inside.
You should eat breakfast like a king, lunch like a prince and dinner like a pauper or so the saying goes. You are really going to love these little feta egg rollups as they are deliciously savory, low carb, diabetic friendly, vegetarian, gluten-free and fun to eat.
I love to make big full breakfasts on the weekend and have a leisurely morning. My family loves it even more. Sometimes you get bored with the same things, and so breakfasts need a little creativity using the things you have in your refrigerator. This is how this little recipe was born.
Omelets are great and I love packing them with loads of fresh vegetables and my hubby loves feta cheese. I wanted something fun to eat that you could pick up with your fingers or even chop sticks, if you are so inclined.
I just used a regular round omelet skillet for this recipe but it would be even more awesome if you had one of those Japanese rectangular pans that you use to make the egg roll omelet, called a Tamagoyaki. You would not generally put cheese in a tamagoyaki but this is a little east meet west recipe and this dish was screaming for a little feta cream cheese chives spread.
What are the best topping for your Feta Egg Roll Ups
You can use any kind of vegetables you have in your crisper in your Feta Egg Rollups but I wanted to celebrate a little of spring so I used leeks, spinach and peppers. Asparagus, artichokes and fresh herbs would be beautiful in here. You just have to chop all of your vegetables small so that the feta egg rollups roll over easily.
You do not need to flip your omelet over or do any dare-devil culinary acts in the kitchen. The trick is to put your burner on low and cover your pan with a lid for 1 minute to finish the cooking process and your omelet will be perfectly cooked and will slide out of the pan easily. Don't forget to use a non-stick pan and cooking spray for the best results.
Feta egg roll ups are tasty all by themselves, if you need to stay low carb. Feta egg rolls are also delicious with a side of seasonal fruit and toast of choice and can be fun breakfast or brunch. Lets get the coffee and tea brewing and have a relaxing morning together.
More Delicious Breakfast and Brunch Ideas
Sautéed Asparagus and Mushrooms with Poached Eggs
Lemony Lavender Chia Seed Pudding
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Feta Egg Rollups
Ingredients
- 4 tablespoon feta
- 4 tablespoon cream cheese light
- ¼ cup chives chopped finely
- oil spray as needed to prevent egg from sticking
- 4 eggs beaten
- salt and pepper to taste
- ¼ cup leeks washed, dried and chopped finely (1 tablespoon per each egg)
- ¼ cup red bell pepper (capsicum) chop finely (1 tablespoon per each egg)
- ¼ cup spinach chopped finely (1 tablespoon per each egg)
Instructions
- In a medium bowl mix feta, cream cheese and chives in a bowl and set aside.
- Spray oil in your pan and preheat pan to low- medium heat. Beat one egg at a time and add salt and pepper as desired. (Hold off on beating the remaining eggs)
- Pour your one beaten egg into the oiled small omelet pan (8 or 9 inch pan) and swirl the pan around to distribute the egg evenly in the pan. Sprinkle 1 tablespoon of the chopped leeks, red bell pepper and spinach on to the top of your omelet while it is still wet and cooking. Place a lid on top of you pan and allow to cook on low heat for just about 30 seconds to one minute or just until the egg is no longer wet.
- Remove the cooked omelet carefully from pan by sliding it out on to a cutting board. Cut the edges off the round circle omelet (those delicious scraps are for the cook) to make your circle into a square. If you have a a special rectangle Japanese omelet pan you can skip this step.
- Spread about 4 tablespoons of feta cream cheese and chive mixture thinly on the top of the omelet and roll tightly like you would a sushi roll. Slice into about 4-5 slices each, depending on the size of your omelet pan and enjoy!
Aubry says
I just love Feta and always say you can put it on anything to make it better. I am going to make these this Sat am. wish me luck!
Ken says
So many great breakfast ideas... These look great. I've always said you can put feta on a rock and I would eat it -- love the stuff.
HWC Magazine says
Glad to see you are a feta cheese lover too. Our feta egg roll ups are a delicious low carb breakfast idea.
Michelle @ Vitamin Sunshine says
Dee-licious! These are great photos, too.
I didn't know you were headed back to the States! I am a bit jealous. I am home in Oregon for another week.
I heard things are a bit crazy for you-- I am going to be resharing your posts on Pinterest like I did last summer -- thanks for all you did for me when my life was upside down after welcoming baby X!
Healthy World Cuisine says
Dearest Michelle, thank you so much for your support and kind thoughts. Hospice, family and love are with my father at this difficult time. I promise I will be back with all of you as soon as feasible. Hugs to you my friend. My internet access is very limited. Thanks to everyone for your understanding.
Raymund says
This is a great replacement for the usual scrambled eggs for breakfast, definitely way much better
Healthy World Cuisine says
Eggs all jazzed up! Happy weekend to you Raymund.
Sandi (@fearless_dining) says
I love your breakfast sushi concept...totally genius. I wonder if I can get my sushi loving kids to give it a try. Love it!!
Healthy World Cuisine says
It is just like sushi rolls minus the carbs. LOL
Jennifer says
How fun are these! I think I could have these for any meal and then make a batch for a party appetizer! What a fun way to get your kids to eat their eggs too!
Healthy World Cuisine says
They are just like Western dim sum or maybe Spanish Tapas. Can be served with a fork or chopsticks...lol
Smitha says
Feta egg rolls are fabulous. No one can ever turn away from this brunch. Plates are gorgeous bobbie. Egg rools and the plate all got perfect with the presentation. Making me drool
Healthy World Cuisine says
I am so glad to here you like the recipe and the plates. I actually made these plates in a pottery class when I used to live in Japan. At the time, I thought they were kind of quirky but now so glad I had this wild idea to use real leaves as the template for my design.