Pesto Omelette Rollup

Eggs are an excellent and affordable source of protein, and for that, I’m grateful. These Rollups are bursting with herby basil flavor! They combine pesto + eggs, and because they don’t call for tortilla or bread, this is a great idea for gluten free folks.

GROCERY LIST*

Pesto Omelette Rollup

  • Eggs (1-2 per lunchbox)

  • Pesto (2 teaspoons per rollup)

  • Oil or butter for frying (1/2 tablespoon)

  • To make Nut Free Pesto:

    • 1 packed cup fresh basil 

    • 1 small garlic clove

    • 1/3 - 1/2 cup olive oil 

    • 1/4 cup Parmesan 

    • 2 tablespoons lemon juice

    • 1/4 teaspoon lemon zest 

    • Pinch of nutmeg

    • Salt and pepper to taste

    * Don’t like pesto? Substitute 1 teaspoon of fresh chopped herbs of your choice in place of the pesto.

ASSEMBLING FOR THE LUNCHBOX

To cook the Rollup:
Scramble 2 large eggs in a small a bowl. Add 2 teaspoons of pesto and whisk to combine thoroughly. Heat a frying pan to medium high and add butter or neutral oil. When the butter starts foaming, add the pesto eggs and swirl the pan so that the eggs cover the bottom of the pan. Turn the heat to medium low and let this cook through slowly, like a large pancake. Flipping this is optional. When cooked through, slide onto a cutting board and allow to cool. When cool, roll it up from the bottom to the top and slice into pieces with a sharp knife.

pesto omelette rollup steps

PACKING THE LUNCHBOX

Place these in pieces, as shown above, or place them on a lollipop stick. These can be served warm or cold, and if you send them to school in a lunchbox, be sure to include an ice pack.