Simple Vegetable Rolled Omelet
Homemade & Colorful Vegetable Rolled Omelet
This is a delicious rolled omelet recipe that’s quick and easy to make using leftover vegetables from your fridge. With its vibrant colors and soft texture, it’s a perfect, satisfying side dish for breakfast or lunchboxes that both kids and adults will love. Create a wonderful meal with simple ingredients!
Basic Ingredients- 4 Eggs
- 1 stalk Green Onion
- 1/8 Onion
- 1/8 Green Bell Pepper
- 1/8 Yellow Bell Pepper
- 3 pinches Salt (or 1/2 tsp Saeujeot/fermented shrimp)
Cooking Instructions
Step 1
First, wash and prepare the vegetables for the rolled omelet. Finely chop the green onion. Mince the onion and the green and yellow bell peppers very finely. Chopping the vegetables finely ensures they mix well with the eggs and have a tender texture when cooked.
Step 2
In a large bowl, crack the 4 eggs. Add the 3 pinches of salt. (Alternatively, finely minced Saeujeot can be added for a savory depth of flavor.) Use a whisk or chopsticks to beat the eggs gently until the yolks and whites are well combined and the mixture is smooth. Avoid over-whisking, as too much foam can cause the omelet to fall apart.
Step 3
Once the egg mixture is well beaten, add the prepared minced vegetables and mix gently once more. Ensure the vegetables are evenly distributed throughout the egg mixture.
Step 4
Heat about 1-2 tablespoons of cooking oil in a non-stick pan over low heat. Use a paper towel to thinly coat the entire surface of the pan with oil. Pour about 1/3 to 1/2 of the egg mixture into the pan and spread it thinly. It’s crucial to make a thin layer, as a thick omelet will be difficult to roll.
Step 5
When the bottom layer is slightly cooked and the edges begin to set, carefully start rolling the omelet from one end using chopsticks or a spatula. If you try to roll it when it’s too hot, the egg might tear. Wait until the bottom is firm enough before rolling. Once you’ve rolled it to the end, pour a little more egg mixture into the empty space in the pan. Gently lift the rolled omelet and pour the new egg mixture underneath it. Repeat this process, gradually increasing the size of the rolled omelet.
Step 6
Once the omelet is mostly formed, slightly increase the heat to medium-low and gently roll the omelet back and forth to ensure all sides are evenly golden brown. This creates a delicious omelet with a slightly crisp exterior and a moist interior. Make sure it’s cooked through to prevent it from falling apart when sliced.
