Omelet Maki in Chanticleer Inn Cookbook

Omelet Maki, page 137

Omelet maki a speciality of the Chanticleer inn B&B in ashland oregon

Omelet Maki Photo by Francesca Amery

Omelet Maki on page 137 in the “Recipes Are Like Pearls” cookbook.

In Japanese restaurant menus, maki [meaning roll] is used to refer to a type of sushi that is rolled in a log form, and then sliced into round servings, much like jelly rolls. 

There are many versions of an omelet roll on the Internet, though nearly none use the word maki, even though “omelet maki” more accurately describes this recipe both in appearance and in the process by which it is assembled.

Over the last few years, I have experimented with different fillings and methods. With critical (in a good sense) feedback and suggestions from my staff, we have settled on two versions, both are included in the Chanticleer Inn cookbook — one is a vegetarian and the other a meat version.

Omelet maki fillings will vary over the year, depending on what herbs are in the garden, what vegetables are in season, and who is with me in the kitchen. Filling ingredients that work best are those, when cooked, become soft and malleable, for example spinach and chard, but not broccoli. I like kale, but it should be well cooked.

Of all the savory dishes, omelet maki is my staff’s favorite – they particularly like it with Gorgonzola cheese. While you may choose whatever cheese you like best, do select one that easily melts.

Almost all the Internet recipes include flour, which we have discovered is not entirely necessary, though flour will make the rolling the cooked egg a little easier as its texture will be firmer. To be gluten-free, you can safely eliminate the flour and still enjoy the results.

Omelet Maki

Serves 6–8, Pre-heat oven 350°F
Baking sheet with rim or jellyroll pan, approximately 15”x11”x1”
Use parchment paper large enough to cover the baking sheet and run up the sides.


Maki (egg roll)

  • 4 ounces cream cheese or Neufchatel cheese, softened
  • 2 tablespoons all purpose flour (optional)
  • 12 eggs
  • 1 cup milk (whole or low-fat)

For after the eggs are cooked

  • 1–2 tablespoons Dijon mustard
  • 1 cup cheddar cheese, grated

Filling #1

  • 1 medium onion, diced
  • 2 cups chopped turkey bacon (optionally, cooked ham)
  • 2 tablespoons fresh herb(s), such as rosemary, oregano, savory, finely chopped
  • Pepper, to taste
  • 6 ounces Gorgonzola or bleu cheese, crumbled

Filling #2

  • 1/2 medium onion, diced
  • 1/2 cup chopped turkey bacon (optional)
  • 2 tablespoons fresh herb(s), such as rosemary, oregano, savory, finely chopped
  • Black pepper, ground to taste
  • 1/2 cup finely sliced mushrooms
  • 1/2 cup finely diced tomatoes without the seeds, or slow-roasted tomatoes, chopped (optional)
  • 8–10 ounces spinach (fresh or frozen) or chard, chopped, more if not using turkey bacon.
  • 4–6 ounces Gorgonzola or bleu cheese, crumbled

Lightly spray the baking pan with oil, just enough so the parchment paper will not slide around. Line the pan with parchment paper (make sure the corners are “mitered”) and spray the paper, and set aside.

In a medium large microwaveable bowl, soften cream cheese in the microwave for 30–60 seconds. Whisk the cream cheese to loosen and further soften it, then whisk in the flour. Whisk in, until well blended, an egg or two; then whisk in 1/4 cup of milk. Then continue to add the remaining milk and beat in the remaining eggs until the mixture is smooth.

To pour the egg mixture into the pan, start by pulling the middle rack most of the way out of the oven (this works better if the rack rolls, but even if it doesn’t roll pull out the rack a little bit). Place the baking pan on the oven rack; and then pour the egg batter into the pan. Slowly slide the rack back in place and bake at 350°F until eggs are puffed and set, for about 12–15 minutes.

While eggs are cooking, prepare the filling. Sauté the onions until they are soft and then add turkey bacon, cook on low heat until onions are translucent and the bacon starts to crisp up. Add ground black pepper, if desired.

If using Filling #2: lower the heat, and add the remaining ingredients, except the cheese. Let the mixture simmer to release the spinach’s water (or to soften the chard). Then turnoff the heat and cover the pan.

When eggs are done, remove from the oven and immediately spread mustard over the eggs and evenly sprinkle the cheddar cheese.

At this point, if you’re not ready to serve and still need 15–20 minutes to prep other breakfast items, keep eggs in a warming oven (at 170°F). When ready, re-heat the filling mixture and follow the steps below.

Spread the filling over the egg and sprinkle the Gorgonzola cheese on top of the filling.

Roll up (from the short side if serving 6 and long side if serving 8), peeling the parchment paper away while rolling. To serve, cut the maki (roll) into 6 or 8 slices with a serrated knife.

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