Greek Red Pepper Omelet (Tamagoyaki)

20 min Cook
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I know, I know, Tamagoyaki is Japanese and Gyeran Mari is Korean, however, my Greek twist to this Asian flat-rolled omelet will hopefully get you to broaden your morning egg cooking techniques.

On Greek Keto or any Keto and Low-carb diet, most of us rely on different kinds of egg dishes.  This takes the traditional Tamagoyaki technique and then I top with some feta cheese, salt, pepper, and chopped fresh parsley. 

It is best if you have a square non-stick pan, however, I always made mine in around one before I purchased the square pan, and it worked just fine; it did the trick.  You really need it; but, if you want it to look 100% like Tamagoyaki or Gyeran Mari, then get yourself a square pan.

Greek Keto tamagoyaki omelet

Not a true Tamagoyaki pan, but it is the next best thing for me.

There are a few steps involved in making the perfect square and rolled omelet, including patience and time.  Start by whisking your eggs and mixing in the red bell pepper. 

Greek Keto tamagoyaki omelet

  1. First, you start by greasing the pan and laying 1/3 of your mixture into the man and very low heat.  As it sets, with your 2 spatulas in hand, you start from one side and move towards the middle, away from you, each time turning and rolling towards the center. 
  2. You eventually have to pull the omelet back towards you, which leaves more available pan space on the other side. Add more ghee or oil to ensure the pan is greased, even though it is non-stick.  This is the side that you add the next 1/3 of your mixture, and the mixture should connect with the recently rolled omelet.  Let it set.
  3. Roll again towards the middle; re-grease the other side and add your final 1/3 of your mixture.  By now your roll should be looking like a square.  Ensure that no side is ever burned or browned.  By the time you get to the end, you should seal the omelet with your last rollover. 
  4. You then remove it, place it on a cutting board and let it rest for 1 minute.  Take a sharp knife, not a serrated knife, and slice it into 1-inch rolls. 

Greek Keto tamagoyaki omelet

You need to let the rolled omelet rest on the cutting board for at least 2 to 3 minutes.  It will make it easier to cut, so you don’t tear your masterpiece. 

Greek Keto tamagoyaki omelet

Greek Red Pepper Omelet (Tamagoyaki)

Greek Red Pepper Omelet (Tamagoyaki)

I know it's not Greek, but you will love this rolled-up omelet. Both from taste, and from the presentation. You can try different combinations, like green onions and feta, or green bell pepper and feta. But you don't want to add too many vegetables to the mixture, otherwise, the omelet will break apart along the way.
prep time
5 min
cooking time
20 min
total time
25 min plus resting time


  • Flat non-stick pan

  • Mixing bowl

  • Whisk

  • 2 Rubber Spatulas

  • Brush or silicon brush


  • 6 Eggs

  • ¼ Red bell pepper, finely chopped

  • ½ Tsp. Salt

  • ½ Tsp. Aleppo Pepper Flakes (optional)

  • ½ Tsp. Black Pepper

  • 1 Tsp. Olive Oil

  • 1 Tbsp. fresh parsley, chopped

  • 2 Tbsp. feta cheese crumbled


Whisk eggs in a bowl until combined
Melt the ghee in a non-stick pan, over medium heat.
Pour in egg mixture and reduce heat to medium-low. As the eggs begin to set, add the feta cheese, and gently move the spatula across the bottom and side of the skillet to form soft curds.
Cook until the eggs are thickened and creamy. Serve immediately.
Enjoy! Bon Appetit! Kali Orexi!


It will take you some practice don’t get the technique down, but once you get it, you get it. Don’t worry about the first few rolls, as that becomes the center of the log, so no one will see. Remember, even though you are using a non-stick pan, don’t forget to grease the pan. It really helps with the rolling. Also, wait until the pan is completely heated before you lay your first layer. Finally, if you need time to roll the omelet, just remove the pan from the heat source and continue to roll, then bring the pan back to the heat source and carry on.

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