I saw this rolled omelet on Pinterest the other day and I thought to myself, now why didn’t I think of that? Then my mind started racing and thinking about all the good stuff that I could put in it. This recipe below is what I call the club. It has all my favorite things in it, except for the mushrooms. I can’t stand those little buggers, but I figured they probably belonged. If I were making this for myself, I would take them out of there. If club is not your thing, see below some of the other variations I came up with.
Rolled Club Omelet- Serves – 1-2
Salt and pepper, 1 tsp. olive oil, 2 TB of my perfect guacamole (will feature recipe some other day-soon), 1/2 C fresh baby spinach leaves, 1 slice of turkey breast, ham, shredded cheese, mushrooms and two slices of bacon.
Beat 2 eggs. Add herbs and salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add eggs. Swirl pan to create a thin omelet, similar to a crepe, 2 – 3 minutes.
Gently slide omelet out onto a cutting board. Spread Guacamole over omelet and cover with spinach leaves and fillings; roll gently and cut to serve.
Other variations that are wonderful-
1. Greek – Black olives, feta, spinach tomato, red onion and cucumber sauce and gyro meat if desired (2 TB Greek yogurt and sour cream, 1/8 tsp of white vinegar, lemon juice, cucumber(peeled and diced), green onion, minced garlic, oregano, lemon zest, salt and pepper to taste).
2. Mexi – Monteray Jack cheese, my perfect Salsa (recipe some other time- soon), black olives and cilantro.