Some dishes feel like they belong on a brunch table with sunlight and a sharp knife. This omelette combines a baked zucchini-Parmesan omelette sheet, cream cheese, and smoked salmon. It’s fresh but satisfying, and can be enjoyed during breakfast or brunch.
What Is an Omelette and Salmon Roll?
This is basically an oven-baked omelette that’s treated like a wrap. Instead of cooking eggs in a pan, you bake them, which makes rolling easy and keeps the texture tender. The filling is simply smoked salmon and soft cheese, a long-running brunch power couple across many European and Scandinavian-style spreads.
Pro Tips for the Best Omelette and Salmon Roll
- Shredded zucchini holds a lot of water, so wrap it in a clean towel and squeeze well so your omelette bakes up firm, not soggy.
- Spread the mixture evenly on the tray so it cooks uniformly and rolls without cracking.
- Use plastic wrap to roll like a pro. It helps you tighten the roll without squishing it, and makes the spiral cleaner.
Frequently Asked Questions
Can I make this omelette roll ahead of time?
Yes, this recipe is made for prepping ahead. Once rolled, keep it tightly wrapped and chilled so it holds its shape. It actually slices better the next day because the filling firms up.
Can I swap the cream cheese for something else?
Absolutely, as long as it’s thick and spreadable. Mascarpone, ricotta, or a thick Greek yogurt mixed with a bit of lemon zest can work. Just avoid anything too runny, or your roll will slide apart when slicing. If you want extra flavor, mix herbs into whatever spread you choose.
Can I add extra fillings?
Yes, but keep additions thin and not too wet. Good options include chopped dill, chives, lemon zest, capers, or a handful of baby spinach.
How to Store Omelette and Salmon Roll
You can store leftovers in the fridge, keep it as a whole roll, and slice only what you need, as pre-sliced pieces dry out faster. Also, because this contains eggs and cream cheese, don’t leave it out at room temperature for more than 2 hours. Freezing isn’t recommended, the egg sheet and cream cheese can turn spongy and watery when thawed.
Ingredients
How to Make an Omelette and Salmon Roll
Bake for 20 minutes and let the omelette cool. Lay a sheet of plastic wrap over the omelette, carefully turn it upside down, and peel off the parchment paper.
Whisk eggs and salt, then add zucchini and Parmesan.
Cover the entire surface with cream cheese and add smoked salmon.
Line a baking tray with parchment paper, then lightly grease it with olive oil, and pour the mixture onto the tray.
Roll it up firmly using the plastic wrap and refrigerate for at least 4 hours.
Bake for 20 minutes and let the omelette cool. Lay a sheet of plastic wrap over the omelette, carefully turn it upside down, and peel off the parchment paper.
When ready, unwrap, slice into pinwheels, arrange on a plate, and serve.
Cover the entire surface with cream cheese and add smoked salmon.
Roll it up firmly using the plastic wrap and refrigerate for at least 4 hours.
When ready, unwrap, slice into pinwheels, arrange on a plate, and serve.
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