Herb Omelet Roll with Gorgonzola & Provola Twist

Some dishes look like they take hours to prepare but come together with surprising ease—and this Herb Omelet Roll is exactly that kind of magic. Tucked inside a golden, herb-scented egg layer are tender greens and a duet of cheeses: creamy Gorgonzola and smoky Provola. Rolled, baked, and sliced into savory spirals, it’s a brunch centerpiece that feels both rustic and refined.

This Italian-inspired omelet roll is light enough for a summer breakfast yet hearty enough to star at lunch. It transforms simple ingredients—eggs, leafy greens, cheese—into something that feels utterly special. And the best part? You won’t need any fancy tools or fussy techniques, just a bit of parchment and your oven.

Let’s turn those humble kitchen staples into a warm, cheesy, herb-packed roll that slices like a dream and tastes even better than it looks.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Easy to Moderate

Ingredients

For the Egg Base

• 5 large eggs
• 1 tbsp grated Pecorino Romano
• 1 tbsp grated Parmesan
• Salt and freshly ground black pepper, to taste

For the Greens

• 1 lb (500 g) mixed leafy greens (spinach, arugula, kale, etc.)
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil
• ½ cup water

For the Filling

• 2 oz (60 g) Gorgonzola, crumbled
• 2 oz (60 g) Provola, shredded

Cooking Instructions

• Steam the greens: Add leafy greens and ½ cup water to a skillet over medium heat. Cover and steam for 3–5 minutes until soft and wilted. Drain well, pressing out excess moisture.
• Sauté with garlic: Return the drained greens to the skillet. Add olive oil and garlic, and sauté for 2–3 minutes until fragrant and dry. Let cool slightly.
• Whisk the eggs: In a bowl, beat eggs with Pecorino, Parmesan, salt, and pepper. Let sit for 5 minutes—this resting step helps produce a more tender texture once baked.
• Assemble the base: Preheat oven to 400°F (200°C). Line a 9x13 inch baking sheet with parchment. Spread greens evenly over the paper, then pour the egg mixture on top. Gently tilt the pan so the eggs cover the greens fully.
• Bake the sheet omelet: Bake for 10–12 minutes until just set and puffed but still tender. Avoid browning the top. Remove from oven and cool for 2–3 minutes.
• Layer the cheese: While the omelet is still warm, scatter the Gorgonzola and Provola evenly across the surface. Their heat-sensitive textures will begin melting into the egg, creating a perfect cheesy interior.
• Roll it up: Starting from the short side, use the parchment paper to guide the roll gently, tucking and lifting as you go. Roll slowly to keep it tight and even without tearing. Once rolled, rewrap in parchment like a log.
• Final bake: Place the wrapped roll back in the oven and bake for another 8–10 minutes. This step fully melts the cheeses and slightly crisps the edges.
• Rest and slice: Let the roll rest for 5 minutes before slicing. This helps it hold shape and keeps the cheese from spilling out too quickly. Use a serrated knife for clean, even slices.
• Serve with flair: Arrange slices on a platter and serve warm. A drizzle of olive oil or a sprinkle of fresh herbs takes it over the top.

Tips, Variations & Serving Suggestions

• Add herbs to the eggs: Mix in chopped chives, thyme, or parsley before baking to amplify the herb flavor.
• Try other cheeses: Swap Gorgonzola for goat cheese or blue Brie, and use smoked mozzarella instead of Provola for a different vibe.
• Pair with sides: Serve alongside a tomato salad, roasted potatoes, or crusty sourdough for a complete brunch or lunch.
• Make it ahead: This dish reheats beautifully. Wrap tightly and rewarm slices in a 300°F oven until heated through.
• Turn it into appetizers: Slice the roll into thinner rounds and serve as warm finger food at gatherings or brunch parties.

Conclusion

This Herb Omelet Roll is proof that simple ingredients can lead to extraordinary flavors. The contrast of fluffy eggs, fragrant herbs, earthy greens, and creamy, melting cheese creates a rich yet balanced dish. Whether served for brunch, lunch, or a light dinner, it's a showstopper that always delivers warmth and comfort.

If you’re ready to impress guests—or just treat yourself—check out the original inspiration at Herb Omelet Roll with Gorgonzola and Provola Cheese and bring this flavorful twist to your kitchen.

FAQ

Can I make this omelet roll ahead of time?

Yes! Prepare and roll the omelet, then store it in the fridge wrapped tightly in parchment. When ready to serve, reheat in a low oven until warm and slice before serving.

What’s the best way to keep the roll from falling apart?

Don't overbake the egg layer—it should be cooked just enough to hold together. Letting it cool slightly before rolling helps avoid cracking and gives the cheese time to soften for binding.

Can I customize the fillings?

Definitely. This recipe works well with sautéed mushrooms, roasted peppers, or sun-dried tomatoes. Just keep the fillings from being too wet so the roll stays firm.