This cheesy tomato egg roll is a quick, golden breakfast that feels a little special: thin layers of egg rolled around juicy tomato and melted cheese, then sliced to show a beautiful spiral. It cooks in minutes, uses everyday ingredients, and is perfect for busy mornings. For more quick breakfast ideas, try our Breakfast Lavash Roll with Egg, Ham and Cheese and Skillet Egg and Cheese Mini Pies.
Ingredients
- 2 eggs
- 45 g (1.6 oz) hard cheese, grated
- 80 g (2.8 oz / 1 medium) tomato, diced
- Favorite spices (paprika, black pepper, dried herbs)
- 1 tsp oil for the pan
Instructions
- Beat the eggs with your spices in a bowl.
- Dice the tomato and grate the cheese.
- Heat a nonstick skillet with a drop of oil. Pour in a thin layer of the egg mixture, sprinkle with some tomato and cheese, and roll it up like a mat when just set.
- Push the roll to one side, pour in the rest of the egg, add the remaining tomato and cheese, and roll again over the first roll.
- Cover with a lid and cook on low 5 minutes until the cheese melts.
- Slide onto a plate, slice, and serve hot.
Tips
- Keep the heat low to medium so the egg sets gently without browning too much before you roll it.
- Dice the tomato small and drain any excess juice so the roll stays neat and does not turn soggy.
- Use a flexible spatula to roll confidently, and let the roll rest for a minute before slicing for cleaner spirals. For egg cooking basics, Serious Eats offers helpful guides.
Nutrition (per 100 g): 143 kcal, protein 8.9 g, fat 6.7 g, carbs 7.4 g.
Another cozy morning favorite is our Baked Eggs with Tomatoes and Cheese.