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Omelet Roulade Herb Salad

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 6 1x


Lovely as a brunch or lunch, a fabulous salad with sliced omelet over lightly dressed buttery lettuce and lemon vinaigrette dressing



For the salad:

Yield 6 servings


6          fresh Eggs

1/2       tsp. dried Mixed Herbs

1/4       tsp. Paprika

8          Basil Leaves, chiffonade cut

Pinch Sea Salt

1          4oz log Goats’ Cheese, crumbled

1          Tbsp. Coconut Oil or Ghee for cooking

10        Spears Asparagus

12        oz Mixed Salad

For the dressing:

¼         cup fresh Lemon Juice

¼         cup Raw Apple Cider Vinegar

1          cup Olive Oil

2          drops Stevia or 1 Tbsp. Honey

1          Tbsp. Dijon Mustard

1          Tbsp. fresh Parsley, diced

pinch Salt


Prepare the dressing:

  • Blend all ingredients except the olive oil.
  • While whisking, slowly add olive oil to allow to emulsify
  • Set aside

Prepare the Salad:

  • Beat the eggs well, add in seasonings
  • Prepare and set aside the salad
  • Prepare the asparagus; lightly steam and slice on the diagonal.
  • Heat pan to medium high, add a little coconut oil.
  •  Pour egg mixture in to form a thin layer. With heat proof spatula, lift edges to allow egg to run underneath.
  • When almost set, sprinkle with goat’s cheese and basil
  • Using a spatula, roll up the omelet and slide onto a board, slice into 2cm pieces.
  • Toss salad with dressing, serve asparagus and omelet roll pieces on top.


Any blend of lettuce to your liking can be used.

  • Category: Salads