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!
mjskitchen says
Because I make breakfast/brunch every morning I'm always looking for new ideas. This is a great one and especially since I'm sitting on 3 dozen fresh eggs from my niece. Thanks Bobbi!
Marissa says
This is such a fun idea! Perfect party fare too...
Dawn says
So creative BAM!!
Abbe@This is How I Cook says
What a creative concoction! I love feta and red peppers and can't wait to try this!
Robyn @ Simply Fresh Dinners says
This is such a great idea, Bobbi! You are always so skilled with the delicate foods that require patience and good fine motor skills. Not me! LOL - I'm far too impatient to just get it into my mouth.
Love these and they'd be fun for guests, too. I'm a big feta fan and I wish I was eating these this morning.
All that's Jas says
Wonderful idea Bobbi! Pleases the eye and the palate 🙂
Smitha says
Yum yum omlette is my all time favorite. This looks scrumptious. Feel like digging. I would prefer this for my breakfast
cheri says
Hi Bobby, such a great idea, these egg rolls will be a big hit with my family, love the combo of flavors. Perfect for mothers day, even if you have to make them yourself.
NancyC says
Yum! These sound great, Bobbi! And they're so festive-looking!
Lea Ann (Cooking on the Ranch) says
What a great idea Bobby! Pinning this one. And wish I had one for breakfast. 🙂
Conor Bofin says
Very elegant BAM. Such a dainty dish.
Gerlinde @ Sunnycovechef says
These little roll ups look so beautiful. I will make them soon. Thank you for the recipe.
John/Kitchen Riffs says
Some really fun photos! Love the pillow, blankie, books, glasses. Good stuff. And this recipe? Beter stuff -- thanks so much.
John/Kitchen Riffs says
Better stuff, not beter! Saw that just as I was hitting publish. 🙁
Healthy World Cuisine says
I am glad you like the photos John. I decided after making these little treats, I would treat myself to breakfast in bed. After all, wink wink, I doubt that will happen for me on Mothers Day. However, maybe if my boys are reading these responses today, I might get lucky.
Healthy World Cuisine says
That is right Anna, these would be great little canapes. Maybe a even a sort of Western dim sum... LOL Hope you are doing well. Take care
Eha says
What fun!! All the usual subjects in a somewhat different way!! Well, I have always breakfasted like a prince and had lunch like king, whatever they say!! Appetizing to the max and served the same way!! Leeks and spinach and peppers you call spring - hate to tell you, lady, all fully available during our deliciously warm, still and gorgeous autumn 🙂 ! best . . . and love . . .
Healthy World Cuisine says
I love autumn Eha, it is absolutely my favorite time of the year and especially when it is still warm and sunny. I don't know where Hong Kong's sun is at but have not seen her since Feb 8th. Really. I need to meet you in Australia so I can enjoy some blue skies and I will make you some feta egg rollups. Have a super weekend!
Eha says
Oh, we'll make it!! No doubt in the world 🙂 !! Meanwhile I have always been a 'spring' person but here, just here, autumn [and we have a month to go!] does seem the warmest and stillest and the most fun to go . . . bestest . . .Eha