Rolled Omelet With Vegetables

What can be healthier than an omelet roll with colorful vegetables sliced into a perfect bite-size?

This rolled omelet recipe is so simple, quick and nutritious. The best part is, once you master the skill, your omelet can taste different every time you make it! Got some leftover veggies? Put them in. Onions, peppers, carrots, zucchini, and spinach. You name it, whatever you like! Of course, bacon, ham, and cheese can be great filling options too!

My Ingredients:

This is what I had: chopped carrots, spinach and green onions. You want to make sure the veggies are finely chopped so it can be easily cooked, especially the hard vegetables (carrots in this case). I used 4 eggs for my family (2 adults and 1 toddler).

Make the Egg Mixture:

Transfer everything into the egg bowl, add salt and black pepper to taste. I also added some starch to make the mixture more sticky, which will help the mixture form the shape more quickly.

Get It Rolling in the Pan: 

Heat up the pan over low-medium and add in oil. Now pour a portion of the egg mixture into a thin layer. Swirl the pan to make the shape round. When the egg is set but still wet, start rolling from the edge nearest to your with a spatula. You may need another utensil to hold the egg while you roll it. Repeat this process until you finish all the mixture.

One thing to note is, don’t wait until the egg mixture is completely dry to start rolling, that’ll be too late! When you are in the motion of rolling the omelet, it will be completely cooked through once it’s all rolled up.

Cut It And Serve With Fruits:

There you have it, a beautiful breakfast plate full of nutrition. By the way, it’s not just good for breakfast. Serve it as a side dish for any meal at home or in your lunch box. Hope your family stay healthy and enjoy this simple recipe!

Print Recipe
Rolled Omelet With Vegetables
Prep Time 5 minutes
Cook Time 5 minutes
Prep Time 5 minutes
Cook Time 5 minutes
  1. Finely chop carrots, green onions and spinach to small pieces. Crack the eggs into a bowl and blend well. Mix all ingredients together. Add salt, pepper and starch.
  1. Turn the heat to low-medium. Add 1 tbs oil into a non-stick pan. Swirl the pan or use a silicone brush to evenly distribute the oil.
  2. Remain the same heat level and start to pour some mixture into the pan. Swirl the pan to make the omelet round.
  3. When the shape is formed and the egg mixture is still wet, use a spatula and start to roll up the omelet from the edge closest to you.
  4. Repeat the process until all mixture is finished.
  5. Transfer to a plate and let it cool for a few minutes.
  6. Slice the rolls into thick, even pieces. Add some of your favorite fruits on the side. Enjoy it!
Recipe Notes
  1. Depending on the size of your pan, the amount of mixture you use every time can be different. I used 12" pan, so my mixture can only make 2 omelet rolls.
  2. You don't need to strictly follow the ingredients' amount in this recipe. If you want a thicker roll, just use more eggs. Adjust the amount of veggies based on your situation. This recipe is highly flexible.
  3. Don't wait until the top of the mixture become dry. It's best to start the rolling process when the top is still wet.
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