Roasted Veg filled Herb Egg Rolls

Roasted Veg filled Herb Egg Rolls

Omelette with herbs and vegetables

Omelette with herbs and vegetables

Quick info

  • Recipe difficulty - medium
  • Preparation time - 20 minutes
  • Cooking time - 20 minutes
  • Serves - 4
  • Dietary - Vegetarian Gluten free Dairy free
  • Allergens - eggs


These simple roasted veg filled herb egg rolls, are simple to make and packed full of great flavours.

Naturally gluten free and great eaten hot straight away, or perfect for a picnic or filling lunch at work next day.


  • 2 red or yellow peppers
  • 1 courgette
  • 1 large aubergine
  • 12 cherry tomatoes
  • 10 black olives, pitted and quartered
  • 6 eggs
  • 1 tablespoon olive or vegetable (rapeseed) oil
  • 6 fresh basil leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 pinches of ground black pepper


  • Baking tray
  • Bowl
  • Chopping board
  • Knife
  • Large bowl
  • Non-stick frying pan
  • Pastry brush
  • Spatula


Step 1

In a large bowl, beat the eggs with the chopped parsley, chives and a pinch of black pepper

Step 2

Preheat a grill on high, or heat a large frying pan

Step 3

Core and deseed the peppers and cut into quarters. Cut the aubergine in half lengthways and then crossways into 5mm slices

Step 4

Trim the ends of the courgette and cut into slices diagonally, then slice the cherry tomatoes in half

Step 5

Using a bowl and a pastry brush, coat the vegetables well all over with half of the oil

Step 6

If using the grill, place the vegetables onto a baking tray, with the peppers skin side up and grill until the peppers are blackened and charred

Step 7

Grill the other vegetables, turning from time to time until cooked and browned

Step 8

If using a dry frying pan, cook the vegetables the same way, turning from time to time, but cook the peppers skin side down

Step 9

While the vegetables are cooking, use a little of the rest of the oil to brush onto a separate smaller frying pan

Step 10

When the pan is hot, pour in about a quarter of the egg mixture. It should be enough to cover the bottom of the pan in a thin layer

Step 11

Cook until set and golden on the bottom, then flip over and briefly cook on the other side

Step 12

Place onto a plate and repeat 3 more times to make 4 thin omelettes, remembering to brush more oil onto the frying pan before adding the egg mixture each time

Step 13

In a large bowl, mix the grilled vegetables with the olives and basil leaves and season with another pinch of ground black pepper

Step 14

Spoon the vegetable mix down the centre of each omelette and roll up

Nutrition per serving portion (serves 4)

Each portion provides on average

Energy 862kj 206kcal 10.3%

Fat 14.1g 20%

Saturates 3.12g 16%

Carbohydrates 50.02g 50%

Sugars 4.82g 5%

Salt 0.67g 11%

Protein 15.1g Med

Fibre 1.4g Low

Food Value













Vitamin a

Vitamin c

Vitamin d

Vitamin e




Pantothenic acid





Fibre, Vitamins and Minerals

The mix of vegetables provides a good source of fibre, vitamins and minerals. Any mix of veg you like can be used.


The eggs in this recipe, provide a great source of protein, helping to provide essential nutrients and keep us feeling fuller for longer.

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