Egyptian Feta Cheese Omelet Roll

Egyptian Feta Cheese Omelet Roll

Wessam Zaki 0

"This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it."

Ingredients 10 m {{adjustedServings}} servings 243 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 385 mg
  • 128%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
  2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
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Reviews 29

  1. 40 Ratings


I made it for my lunch today and it was pretty good. I made the following modifications: I doubled the amount of feta cheese(coz I`m a huge fan of it), added a pinch of cumin + dried parsely to the egg mixture and a few drops of hot sauce to the omelet.


This was great and I added some bacon crumps. OOe La La.


Like many others, I felt this was a good base recipe from which to add your own ingredients to make it 4+ stars. Personally, I added fresh mushrooms, scallions, and onion to the feta mixture. Next time I might add fresh garlic or sun-dried tomatoes. Rolling the omelette seemed to really pull the ingredients together in a lovely way. Will make again!