Scrambled egg roulade

Scrambled egg roulade

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.1
  • Total Fat: 26.2 g
  • Cholesterol: 354.3 mg
  • Sodium: 950.4 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 21.6 g

View full nutritional breakdown of Scrambled egg roulade calories by ingredient
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A good dish for breakfast or lunch. A good dish for breakfast or lunch.
Number of Servings: 4


    6 fresh eggs
    160 ml heavy whipping cream or half and half
    0.5 tsp garlic powder
    1 dash salt
    1 dash black pepper
    1 medium size sweet red bell pepper cubbed
    15 sliced black olives
    Optional* fresh basil leaves
    1 cup shredded low fat cheddar or colby cheese
    Oscar Mayer Turkey breast 10-12 slices


Preheat oven at 400 F. Cut the red bell pepper into small cubes, and slice the olives. Beat eggs in a large bowl with heavy cream, salt, pepper, garlic powder and a dash of Italian dried herbs. Pour this on a parchment-lined baking sheet pan (9x13 in.). Sprinkle the red bell pepper cubes and the olives slices on top. Garnish with fresh basil leaves. Bake for 10-15 minutes. Then on a flat surface lined with Bounty paper towels (4 folded in half will do it) place the omelet up-side-down and top it with the shredded cheese and turkey breast slices. Using the paper towels form the omelet into a roulade. Serve with fresh salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user ALINTAROMA.

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