Omelet Roll

Course Breakfast


  • 8 eggs
  • 1 cup plain Greek yogurt or sour cream
  • 1-2 cups shredded cheese of choice (I like Trader Joe's swiss blend)
  • 1 tsp Sel Gris sea salt
  • 3 tbsp FRENCH PANTRY Herb blend of choice (I like Herbs Parisian or Herbs de Provence.)
  • Optional: chopped vegetables of your choice


  • Mix all ingredients in mixing bowl until blended.  
  • Pour into your Deep Flexiflat (sitting on your perforated baking sheet).  At this step, I like to add some colorful veggies like peppers on top so the outside of my roll has some nice color to it. 
  • Bake at 400°F degrees for approx. 20-25 minutes or until cooking through.  Remove from the oven and let quiche set and cool for a couple of minutes before flipping.  When ready to flip, place your medium Bonmat on top of the Deep Flexiflat and flip over to transfer the quiche to the Bonmat. 
  • Now you are ready to roll or fill and roll your omelet.  If you are going to fill, let it cool a little longer so the fillings don’t melt with the heat.  Also, only fill lightly or it will be too difficult to roll.  We enjoy this omelet roll unfilled and add fillings to each individual plate.