Omelette Tortilla Breakfast Rolls

Even though I’m not much of a breakfast person, I do enjoy my brunch — and having breakfast food for brunch. Two of my favorites: definitely omelettes and wraps. I often make omelette wraps as they’re always so satisfying and filling, but this time, I thought I’d vary it a wee bit and make rolls instead.

Instead of wrapping the omelette in the tortilla, here, we’ll first incorporate the two elements in the pan. And then we’ll roll them up into a small log, and then slice that log into yummy and pretty little breakfast rolls. It’s actually quite a fun little activity!

Yield: 2 servings

Total time: 45 minutes


  • 2 large eggs, beaten
  • 2 pieces tortilla wraps (just large or small enough to fit your pan)
  • 1/3 cup shiitake mushrooms, diced
  • medium bowl of spinach leaves
  • 1/4 cup ham, sliced into small squares
  • 1/4 cup mozzarella cheese, grated or sliced into small and thin squares
  • 1/4 cup parmesan cheese, grated
  • salt, pepper, and dried basil to season
  • olive oil


  1. Heat the pan up to medium-high heat and add the olive oil.
  2. Sauté half of the shiitake mushrooms until soft and fragrant.
  3. Add and sauté half of the spinach leaves.
  4. Once the spinach leaves have softened, add half of the beaten eggs to the pan and spread it around. Make sure to also spread around the mushrooms and spinach.
  5. Add half of the ham, mozzarella cheese, and parmesan cheese on top, making sure to distribute them as evenly as possible.
  6. Season with salt, pepper, and dried basil.
  7. Place one of the tortilla wraps on top, covering the entire omelette. Press the wrap gently onto the omelette to make them stick together.
  8. Carefully flip over the entire thing so that the wrap is at the bottom. Warm it for a minute or two.
  9. Transfer to a large chopping board and leave to cool for 5 minutes.
  10. While waiting, repeat steps 1–9 to make the second serving.
  11. Once cool enough to touch, start rolling the omelette tortillas one by one, tightly. Be careful not to damage the wraps.
  12. Slice the resulting logs into 1.5-inch rolls.
  13. Serve and enjoy!

I personally like this version because the wrap tends to get a little soft and doughy in texture. Of course, if you prefer a more toasted wrap, you can let it sit in the pan longer before you cool and roll it. You can also play around with the omelette ingredients. I’m sure you already have your staples by now. So, give it a try, and I hope you love it!


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