Colorful Vegetable Rolled Omelet
How to Make a Thick and Beautiful Vegetable Rolled Omelet
Have you ever struggled to make a thick rolled omelet? Don’t worry anymore! With this recipe, anyone can easily create a fluffy, moist, and delicious rolled omelet. It’s perfect as a side dish for rice or as a lunchbox treat for kids. This vegetable rolled omelet offers both great taste and nutrition, and it’s a dish I make at least twice a week for breakfast. Let’s get started!
Ingredients- 5 fresh eggs
- (No need to separate yolks and whites)
- 20g finely chopped onion
- 20g finely chopped carrot
- 20g finely chopped green onion
- 20g finely chopped king oyster mushroom (trimmed)
- 1/4 tsp seasoned salt
- 1 Tbsp cooking oil (recommendable: grapeseed oil)
Cooking Instructions
Step 1
Crack the 5 eggs into a bowl. Whisk them gently with a fork until the yolks and whites are well combined. No need to create excessive foam.
Step 2
Add the seasoned salt (1/4 tsp) to the beaten eggs. Stir gently again until the salt is completely dissolved to season the mixture.
Step 3
Wash and finely mince the onion, carrot, green onion, and king oyster mushroom. Aim for a small dice (about 2-3mm). Finely mincing vegetables is a great trick to get picky eaters, especially children, to enjoy them. You can substitute green onions with zucchini, chives, or spinach. (Aim for about 80g of mixed vegetables total.)
Step 4
Add the finely chopped vegetables to the seasoned egg mixture. Stir gently to distribute the vegetables evenly throughout the egg batter. Ensure the vegetables don’t clump together.
Step 5
Lightly grease a rectangular omelet pan (or a regular non-stick frying pan) with 1 Tbsp of cooking oil. Heat the pan over low heat. Be careful not to overheat, as this can cause the eggs to burn quickly. Pour 1/4 of the egg mixture into the heated pan. Tilt the pan to spread the egg mixture thinly and evenly into a rectangle.
Step 6
Once the edges of the egg start to set, adjust the pan’s position to ensure even cooking. Using a spatula or chopsticks, carefully begin to roll the right third of the cooked egg towards the center.
Step 7
When about one-third of the egg has been rolled, use your spatula to move the rolled portion to the far right side of the pan. This creates space to pour the next layer of egg mixture. You can gently lift the rolled omelet or tilt the pan to make room.
Step 8
Gently press the rolled egg with your spatula to shape it. Encourage any uncooked egg mixture to flow underneath the rolled part, helping it adhere and seal. This step is key to achieving a thick omelet.
Step 9
Move the rolled portion to the right edge of the pan. Pour another 1/4 of the remaining egg mixture into the empty space in the pan, spreading it thinly.
Step 10
As the newly poured egg mixture begins to set at the edges, lift the rolled omelet and roll it over the new layer, continuing the rolling motion. Aim for a consistent thickness as you roll.
Step 11
Repeat the process: pull the rolled omelet to the right side of the pan. This creates space for the next addition of egg mixture and helps maintain a neat shape.
Step 12
Pour another 1/4 of the egg mixture into the empty space on the left side of the pan, spreading it thinly. Use the pan’s tilt to ensure the egg mixture covers the area evenly.
Step 13
Once the edges of this latest addition of egg mixture start to cook, lift the rolled omelet and roll it over this new layer. Continue to roll, keeping the thickness consistent.
Step 14
This is the final layering step. Move the rolled omelet to the right edge again. Pour the last 1/4 of the egg mixture into the remaining empty space and spread it thinly.
Step 15
Finally, as the edges of the last layer of egg mixture cook, lift the previously rolled omelet and complete the final roll. Rotate the pan to ensure all sides of the omelet are evenly golden brown. If there are any un-cooked pockets of egg mixture along the edges or corners, stand the omelet on its sides and cook those areas briefly to ensure they are fully set and to achieve a firm, well-shaped omelet. Enjoy!
