Vegetable Omelette Roll

 Vegetable Omelette Roll


3 Large Eggs
1/4 Cup of Mixed Vegetables, finely diced
(carrots, bell peppers, scallions, green chili)
2 Tbsp Whipping Cream
Sea Salt
Black Pepper
Vegetable Oil


Place eggs in a measuring jug or bowl and beat with a fork or chopsticks. Add cream, mixed vegetables, and season with salt and pepper.

Heat a non-stick pan over moderate heat. Lightly grease the pan with vegetable oil. Drip in a little bit of the egg into the pan. When the egg make a sizzling sound, pour 1/3 of the egg mixture and spread to even the thickness. Once the egg is half-cooked, roll/fold it with a rubber spatula or chopsticks. Then push the egg to one end, and grease the empty space with oil. Pour another 1/3 of the egg mixture into the empty space, continue to cook and roll/fold the egg. Repeat the process with the remaining egg mixture.

Once all the egg is rolled up, cook for another 30 to 40 seconds on all sides. Remove the egg and place on a paper towel. Let it cool slightly, trim off the end, and slice into 6 pieces. Serve warm with some ketchup or your favorite condiment.


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