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!
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!