Rolled omelette slice - lunchtime one-pot by Simon Rimmer

  • Serves: 4
  • Prep: 10mins
  • Cook: 20mins


  • 6 large British Lion eggs
  • 15g or a large handful of parsley, chopped
  • 10g or a handful of basil, chopped
  • 1 clove garlic, smashed
  • 225g low fat cream cheese (beaten to soften)
  • 120g smoked ham, shredded
  • 70g spinach, shredded
  • 50g Parmesan, finely grated


  1. Beat together the eggs, parsley, garlic and basil.
  2. Lightly oil a 37 x 25 centimetre baking tray and line with baking parchment. Pour in the mixture and bake at 180C/350F/gas mark 4 for 15-20 minutes or until cooked through. Leave to cool.
  3. Once the egg has cooled, layer on the cream cheese, ham, spinach, and Parmesan.
  4. Starting from one of the short ends, roll up the egg, to enclose the filling. Using a sharp knife, cut it into six centimetre thick slices. Serve straight away or chill and serve later.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
283 3.0g 30.5g 17.5g 13.3g 2.1g

Click on the stars to rate this recipe:

4.2 / 5 rating (10 votes)

You might also like

Follow us on Instagram @egg_recipes

Feeling healthy with a quinoa salad and perfectly poached egg #poachie #foodpics #healthy #delicious #foodstagramA delicious goats cheese and spinach pizza omelette for dinner tonight. A healthy and filling meal that all the family will love #healthyfood #pizza #omelette #vegetarian #food #recipeofthedayWhy not try @izyhossack veggie take on the Japanese dish, Okonomiyaki, tonight? Recipe on our website #eggrecipes #britishlioneggs #eggsmyway #weggsday #okonomiyakiEgg, potato, capers and asparagus salad 🥗 Tuesday night supper sorted! #eggrecipes #britishlioneggs #salad #eggsalad