Keto Omelette – Rolled and Baked

One of the best keto omelette recipes. Sheet pan baked, filled and rolled and less than 1g net carbs. Ready in under 30 minutes… delicious!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

rolled omelet on a plate
rolled omelet on a plate

Most recipes for a keto omelette might be pretty boring and predictable. Not this one! Trust me this recipe is ever so simple. A delicious carnivore omelette, tray baked and rolled all in under 30 minutes!

It really is the perfect breakfast (for any time of the day)!

Why we Love this Recipe

Any keto omelette is such a versatile dish. The rolled omelette is taking it to a new level, but still so simple.

What I love most is this is in the oven within 5-10 minutes and out in 10 for the filling and a quick heat through before serving. An easy keto breakfast recipe. Plus, the perfect keto meal. Less than 1g net carbs, protein rich and suits the keto and carnivore lifestyle.

Ingredient Tips

Omelette ingredients in bowls.

Only 6 ingredients in our rolled low carb omelette. I have kept it basic but you can fill with your favourite fillings.

  • eggs – I use jumbo eggs from cage free pasture raised hens.
  • Swiss cheese – you can use any of your favourite cheeses.
  • Leg ham – substitute any protein or vegetables you prefer. Layer thinly so the omelette easy to roll.

Step by Step Instructions

bowl with whisked egg in it.

Step 1. Add the eggs, sour cream, parmesan and seasoning to a large bowl and whisk until combined.

tray with baked omelette in it.

Step 2. Pour the egg mixture into a lined baking tray and bake for 10 minutes in a fan forced oven at 180°C.

ham spread over baked eggs

Step 3. Turn the baked omelette out onto a silicone mat and layer with cheese and ham.

a rolled omelette on a silicone mat.

Step 4. Roll the filled omelette into roll lengthwise. Bake for a further 5 minutes to heat and melt the cheese. Serve hot or cold.

Tips for Success and FAQs

The rolled keto omelette is a very easy recipe to make as is or make it your own. Here are just a few of the tips to make a perfect sheet pan omelette every time.

Line the baking tray – this makes it super simple to lift the omelette out and avoid sticking.

For a dairy free omelette use nut milk in place of the sour cream and omit the cheeses. You could use a dairy free cheese or fill with fillings like ham and avocado.

For alternative fillings try some cream cheese and smoked salmon (skip the second bake step). Crispy bacon, lettuce and tomato would also make for a delicious choice too.

Pour into a larger wider pan for a tray baked crepe batter to use for easy wraps or a keto pasta alternative.

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an omelette on a plate.

Keto Cookbooks & Ebooks

ham omelette on a plate

CONVENTIONAL METHOD

  • Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.

  • Place the eggs, sour cream and parmesan into a large bowl; whisk to combine.

  • Pour the mixture into the prepared baking tray. Bake for 10 minutes.

  • Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.

THERMAL METHOD

  • Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.

  • Place the eggs, sour cream and parmesan into the mixer bowl; mix 15 sec/speed 5.

  • Pour the mixture into the prepared baking tray. Bake for 10 minutes.

  • Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.

SUBSTITUTIONS
Swap the sour cream for nut milk and omit the cheese for a dairy free omelette.
Any fillings of choice can be used.

SERVE
The omelette is perfect hot or cold.

COOKING METHOD
After baking, filling and rolling the omelette can be be lightly toasted on a sandwich press if preferred. Sprinkle with a little cheese over the top before toasting for a crispy cheesy coating.

STORAGE
The omelette will keep in the fridge for up to 3 days. This makes this recipe perfect as a keto lunchbox meal for the whole family.

Serving: 1serve | Calories: 393kcal | Carbohydrates: 1g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 542mg | Sodium: 1127mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg | Magnesium: 33mg | Net Carbs: 0g

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