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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, 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 sheet pan omelet roll ups 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
Cooking spray
6 large eggs
1/4 cup nonfat milk
1/4 cup fresh basil, chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 cup room temperature goat cheese
1 English cucumber, thinly sliced
1/2 red bell pepper, thinly sliced
2 cups mixed baby greens
Directions
Preheat the oven to 350°F (177°C). Line a 9-by-13-inch sheet pan with parchment, leaving about 2 inches of overhang on the long sides. Press the parchment into the corners to create a sharp edge so the liquid egg spreads evenly. Lightly coat with cooking spray.
In a medium bowl, whisk together the eggs, milk, basil, salt, and black pepper. Pour into the prepared pan, tilting to ensure the mixture reaches all corners. Bake for about 15 minutes, or until the eggs are set.
Transfer the baked eggs to a cutting board, parchment side up, then discard the parchment. With the long side facing you, cut the eggs into 4 equal strips. Spread each strip evenly with 1 tbsp goat cheese.
Arrange cucumber and red pepper slices at the end of each strip closest to you. Top with the mixed baby greens. Roll each strip tightly and place seam side down on plates. Secure with toothpicks if desired. Serve immediately.
Serves: 2 | Serving Size: 2 rollups
Nutrition (per serving): Calories: 334; Total Fat: 20g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 631mg; Sodium: 622mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 6g; Protein: 27g
Nutrition Bonus: Vitamin D: 42%; Calcium: 25%; Iron: 24%; Potassium: 500mg; Vitamin A: 90%; Vitamin C: 95%
Originally published: November 13, 2020; Updated April 2026
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