Italian Egg & Cheese Roll
Italian Egg & Cheese Roll
Italian Egg & Cheese Roll
egg & cheese roll
egg & cheese roll
egg & cheese roll


3 eggs, separated
⅛ teaspoon cream of tartar
125 g cream cheese, softened
75 g cheese, shredded
75 g cream cheese, softened
50 g mayonnaise, homemade
You are on an egg fast and you are getting sick of all the eggs? I have a solution for you - egg & cheese roll is a great choice to stay on track.


1.Preheat the oven to 150°C / 300°F
2.Separate the eggs and add cream of tartar to the whites and whip until they start making little peaks
3.Mix the yolks with cream cheese until they combine evenly.
4.Fold half of the egg whites into the yolks slowly and carefully.
5.Add the other half of egg whites and fold again until incorporated.
6.Line a baking sheet with parchment paper and spread the mixture on the tray. Form a rectangle (or square, depending on your baking pan).
7.Bake for 15-20 minutes or until golden. Start checking after 15 minutes.
8.Take your crust out of the oven and let it cool a bit for some 10 minutes. Remove the baking sheet from it and let it cool for another 10 minutes.
9.Put the crust on a cling film. Start filling it with cream cheese, grated cheese and mayonnaise.
10.When you are out of filling ingredients, it's rolling time. Roll it tightly so it doesn't fall apart when cut into pieces.
11.Let it chill in the fridge for at least 30 minutes. You should cut it into 15-20 pieces (I usually get 18)

I got the original recipe from my mom, and I adjusted it into my egg & cheese roll. The original is slightly different – it can be filled with some deli meat, pickles, jalapenos, red pepper pate – a plethora of variations.

Ketogenic and low-carb diets can be exhausting at times. Many of us are not strong enough to persevere and avoid carbs at certain (special) occasions (e.g., holidays, weddings, birthdays…). Even though I strongly recommend staying keto (or low-carb) all the time, I myself fell out of ketosis and gained some weight back more than once. Was it worth it? Probably not, but I regret nothing!

For such situations, I wrote about some tips and trick to help you get back on track quickly. One of them is famous egg fast. More about it you can read here.

This is not the quickest way to prepare eggs while on the egg fast, but it is the most delicious. I dare say this is an appetizer you can serve to your guests – plain and simple, or you can adjust it to your taste by adding different ingredients.

The batter for the “crust” is simply one big rectangle-shape oopsie roll. Cheeses that I usually use for shredding are hard and semi-hard ones like cheddar, mozzarella, edam, gouda, emmental. I usually have different cheeses in my fridge so I never stick to just one.

If you decide to add some ingredients to this roll keep in mind a few things. Don’t exaggerate. It is a thin crust and it can break easily. All the ingredients you are adding have to be diced, shredded or grated so that you can roll it easily.


When you are not egg fasting you can play with the fillings. I have made this roll oh so many times now, and here are some of the ingredients I added to the filling:

“Italian” variation: sundried tomato (finely diced or shredded in a blender) mixed with cream cheese, some fresh herbs (like parsley or basil) and some prosciutto + the mix of shredded cheeses

“Greek” variation: feta cheese mixed with some cream cheese, Kalamata olives (diced), oregano, thyme + the mix of shredded cheeses

“Green” variation: spring onion (diced), pickles (diced), fresh green pepper (diced), fresh dill, cream cheese + the mix of shredded cheeses

If you have some of your own variations, please do share, I would love to try them out!

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