High Protein Breakfast (Ground Turkey and Eggs Omelette Roll)

High Protein Breakfast sandwiches using Ground Turkey and Eggs Omelette Roll.

5 from 1 vote

High Protein Breakfast (Ground Turkey and Eggs Omelette Roll)

Looking for a tasty and unique dish to impress your family or guests, this Turkey Omelette Roll-Up is it. It's packed with flavor and makes for a fantastic brunch or a light dinner. Here’s how to create this scrumptious dish!

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: roll

Calories: 1975kcal

Author: Love Keil

Equipment

baking sheet small

Ingredients

Ingredients for the Omelette

3 large eggs
100 g mozzarella cheese grated or use any hard cheese (about 1 cup)
100 g mayo about ½ cup
1 tablespoon semolina optional

For the Turkey Filling

2 tablespoon avocado oil or olive oil
2 medium onion finely chopped
salt & pepper to taste
350 g ground turkey about 1 ½ cups

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) so it's ready when you're set to bake. Line a small baking sheet with parchment paper and lightly grease it with oil to prevent sticking.
Mix the Batter: In a mixing bowl, whisk together your eggs, mayonnaise, grated cheese, and semolina (if using). Mix until well combined.
Bake the Omelette: Pour the omelette batter onto the prepared baking sheet, spreading it evenly. Bake in the preheated oven until it turns golden brown about 20-25 min.
Sauté the Onions: Peel and chop the onions. Sauté them with oil over medium heat until they become soft and translucent. This adds great flavor to your filling.
Blend the Onions: Once cooked, transfer the sautéed onions to a blender and blend until smooth for a creamy texture in your turkey filling.
Prepare the Filling: In another bowl, mix the ground turkey with the blended onions, salt, and pepper. Ensure everything is well combined.
Add the Turkey Filling: After the omelette is baked, carefully spread the turkey mixture evenly over the surface of the omelette.
Roll It Up: Roll the omelette into a log shape, taking care not to tear it. Wrap it in the parchment paper that it was baked on, along with foil to retain moisture during the final bake.
Bake Again: Return the rolled omelette to the oven and bake at 350°F (175°C) for an additional 35-40 minutes or until the internal temperature reaches 165°F. This helps the flavors meld perfectly.
Cool and Slice: Once baked, let it cool in the foil so the juices can soak back into the roll. Then, slice it into portions.
Enjoy: Serve warm with s slice on sourdough bread and cucumber.

Video

Notes

Feel free to customize the seasoning or add your favorite vegetables! This recipe is versatile and sure to be a hit.

Nutrition