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5 from 2 votes

Feta Egg Rollups

Feta egg rollups are vegetable egg omelets rolled up with a delicious feta cream cheese and chive spread inside.
Cook Time20 minutes
Total Time20 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 4
Calories: 165kcal
Author: HWC Magazine


  • 4 tablespoon feta
  • 4 tablespoon cream cheese light
  • ¼ cup chives chopped finely
  • oil spray as needed to prevent egg from sticking
  • 4 eggs beaten
  • salt and pepper to taste
  • ¼ cup leeks washed, dried and chopped finely (1 tablespoon per each egg)
  • ¼ cup red bell pepper (capsicum) chop finely (1 tablespoon per each egg)
  • ¼ cup spinach chopped finely (1 tablespoon per each egg)


  • In a medium bowl mix feta, cream cheese and chives in a bowl and set aside.
  • Spray oil in your pan and preheat pan to low- medium heat. Beat one egg at a time and add salt and pepper as desired. (Hold off on beating the remaining eggs)
  • Pour your one beaten egg into the oiled small omelet pan (8 or 9 inch pan) and swirl the pan around to distribute the egg evenly in the pan. Sprinkle 1 tablespoon of the chopped leeks, red bell pepper and spinach on to the top of your omelet while it is still wet and cooking. Place a lid on top of you pan and allow to cook on low heat for just about 30 seconds to one minute or just until the egg is no longer wet.
  • Remove the cooked omelet carefully from pan by sliding it out on to a cutting board. Cut the edges off the round circle omelet (those delicious scraps are for the cook) to make your circle into a square. If you have a a special rectangle Japanese omelet pan you can skip this step.
  • Spread about 4 tablespoons of feta cream cheese and chive mixture thinly on the top of the omelet and roll tightly like you would a sushi roll. Slice into about 4-5 slices each, depending on the size of your omelet pan and enjoy!


These Feta Egg Roll ups are also delicious in a bento box lunch too. If you want to see how you can roll or flip your egg in a roll up, be sure to watch our video from our Japanese Egg Roll Tomagoyaki recipe. 


Serving: 1g | Calories: 165kcal | Carbohydrates: 3g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 195mg | Sodium: 302mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1173IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 1mg