We live and breathe all things having to do with healthy food – especially when it comes to a nutritious twist on our favorite meal of the day! An innovative spin on the classic crepe concept, these omelet rolls are a protein-packed breakfast alternative to the classically indulgent treat. Marrying the sweet and crisp notes of apple with the tart and tangy flavors of cottage cheese, these rolls take breakfast to the next level. Designed by vegetarian visionaries David Frenkiel and Luise Vindahl of Green Kitchen Stories, this recipe is just one of many out-of-the-ordinary dishes you can find in their cookbook, Vegetarian Everyday. Vegetarian Everyday is a voyage into using innovative techniques and creative thinking to transform plants into culinary successes, ones that even the most picky eaters will enjoy. Nurture your creative side and give these omelet rolls a try…

Although our daughter Elsa eats almost anything we put in front of her, pancakes have always been a favorite. When we have time we make a large batch of Banana and Coconut Pancakes for all of us, but when we are in a hurry we make these. It is actually a thin omelet, but Elsa calls it a pancake. What is so great is that you don’t have to make a whole batch. This recipe is for a single serving, but you could of course make more.

Omelet Rolls with Apple & Cottage Cheese


For the omelet:
1 large egg
1 Tbsp almond milk (or milk of choice)
a pinch of sea salt
1 tsp ghee (clarified butter)
coconut oil or olive oil for frying

For the filling:
½ red apple, cored and coarsely grated
3 Tbsp plain cottage cheese
a pinch of ground cinnamon
1 Tbsp pumpkin seeds
a few sprigs of thyme, leaves picked (optional)


Whisk the egg, milk and a pinch of salt rapidly with a fork in a small bowl.

Heat the ghee or oil in an 8-inch nonstick frying pan over medium-high heat. Add the egg mixture and fry for 1 minute on the first side and 30–45 seconds on the other.

Use a spatula to carefully flip the omelet.

Combine the filling in a small bowl. Place the omelet on a plate, spoon the filling in the middle and roll it up. Cut in half before serving. Also makes a good breakfast on the run, if wrapped in sandwich paper!

© Vegetarian Everyday: Healthy Recipes From Our Green Kitchen Rizzoli New York, 2013. Images from Vegetarian Everyday may not be reproduced in any way, published, or transmitted digitally, without written permission from the publisher.

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