So this is less about a recipe and more about a technique inspired by one of the best omelets I’ve ever had.  We were in San Francisco, CA wandering around looking for breakfast and stumbled on this tiny place that was totally unassuming.  The food was SO good we went back twice on our 4 day trip.  The omelet was rolled up, not folded, with the ingredients inside not cooked into the egg.  The egg was fluffy and topped with a tomato sauce that I’ll never be able to replicate! However, that delicate roll technique has now been my preference when making omelets.  It takes a bit of practice but the presentation is just gorgeous. Reminds of crepes which we used to have all the time growing up!

This style of omelet is considered a French omelet, however a traditional French omelet has no fillings.  So this is a slight departure from that, but definitely that rolled crepe look.  Our typical preference for filling is sauteed peppers and onions along with diced tomatoes. Top it off with sliced avocado, hot sauce and everything but the bagel seasoning and the combo is amazing.  If you’re not doing Whole30 and don’t have a problem with dairy you can always add in some shredded cheese!

With a typical omelet you’re folding the egg in half with the ingredients inside letting them finish cooking into the egg.  With this approach, you cook one side until the egg is mostly set before flipping to cook the other side which will only take a few minutes.  As that side is cooking I put the toppings in the center of the omelet and when ready roll it up.  Depending on your tolerance for heat you can use your fingers or gently use a spatula to roll the omelet.  Let it cook for just one more minute before sliding onto your plate and serving!  

If you try this technique, let me know what you think! Are you team rolled omelet or folded omelet?

Whole30 Omelet Recipe

A french style omelet filled with peppers, onions and tomatoes
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, Brunch
Servings 1


  • 2-3 eggs
  • splash unsweetened almond milk or milk of preference
  • Olive oil or ghee
  • salt & pepper to taste
  • Diced onion
  • Diced pepper
  • Diced tomato
  • 1/2 Avocado sliced
  • Hot Sauce optional topping
  • Everything but the bagel seasoning optional topping


  • Crack your eggs in a bowl, whisk together with your splash of milk, salt and pepper until eggs are whipped and fluffy
  • Heat a pan over medium heat add a splash of olive oil or bit of ghee and saute your onions and peppers until just tender, should only take a few minutes
  • Remove toppings and set aside with diced tomatoes
  • In the same pan add another splash of olive oil or bit of ghee (the amount really depends on your cookware, I have ceramic pans that don’t require a lot of oil but a cast iron will require more), swirl around the pan to evenly coat and pour in your eggs
  • Once pan is hot pour in eggs, swirling around the pan to ensure an even layer
  • Let the egg cook for about 5-6 minutes until eggs are almost set, you’ll want them as cooked as you can so flipping doesn’t make a crazy mess
  • Using a large spatula flip your eggs to cook the other side for 2-3 min
  • Put your toppings in the center of your egg omelet
  • Carefully roll the egg, kind of like a burrito without folding in the sides, let sit for a minute and carefully slide onto your plate.  Any toppings that fall out can be sprinkled back on top
  • Top with sliced avocado, hot sauce, EBTB seasoning

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