Colorful Vegetable Rolled Omelette
⚝ Super Simple! Vegetable Rolled Omelette Made with Leftover Veggies ⚝
Looking for a quick and easy side dish using ingredients you already have at home? Try this versatile vegetable rolled omelette! It’s a nutritious and colorful addition to any meal, perfect for kids’ lunches, bento boxes, or even as a light snack. This recipe is straightforward and ensures a delicious outcome every time.
Main Ingredients
- 3 Fresh Eggs
- Approx. 1/10 Carrot (or about a finger’s length)
- Approx. 1/4 stalk of Green Onion (white part or scallion greens, or about a finger’s length)
- 1/3 tsp Fine Salt (adjust to taste)
- Cooking Oil or Olive Oil, as needed
Cooking Instructions
Step 1
To begin making your delicious vegetable rolled omelette, prepare 3 fresh eggs. Bringing the eggs to room temperature beforehand will help them mix more smoothly.
Step 2
Crack the 3 eggs into a bowl. Add 1/3 teaspoon of fine salt, which helps to remove any eggy odor and enhances the overall flavor. Feel free to adjust the saltiness to your preference.
Step 3
Using a fork or a whisk, beat the eggs thoroughly until the yolks and whites are well combined. Whisking out the chalazae (the white stringy bits) will result in an even more tender omelette.
Step 4
Prepare about 1/10 of a carrot, or roughly a finger’s length, to add color and texture to your omelette.
Step 5
Wash the carrot thoroughly, peel it, and then mince it finely. It’s important to chop the vegetables as small as possible, as larger pieces can cause the omelette to tear when rolled.
Step 6
Prepare about 1/4 of a green onion stalk (using the white part or the green tops), or about a finger’s length, for a fragrant addition.
Step 7
Just like the carrot, finely mince the green onion. If you prefer a milder onion flavor, you can reduce the amount or omit it entirely.
Step 8
Add the finely minced carrot and green onion to the egg mixture. Stir well with a spoon or spatula to ensure the vegetables are evenly distributed throughout the egg batter.
Step 9
Now, it’s time to cook the omelette. Heat a non-stick pan over medium heat and add enough cooking oil or olive oil to coat the surface.
Step 10
Once the pan is adequately heated, pour in a thin layer of the egg mixture, spreading it evenly across the pan. A tip for a thicker, beautiful omelette is to pour the egg mixture in 2-3 batches rather than all at once.
Step 11
When the edges of the egg start to set and the top is still slightly wet, begin rolling the omelette from one side using a spatula or chopsticks. Roll gently to maintain a neat shape; rolling too tightly can distort the omelette.
Step 12
After rolling the first section, gently press down on it with a spatula to shape it. Pressing helps to firm up the omelette and prevents it from unraveling.
Step 13
Move the rolled portion to one side of the pan. Pour more egg mixture into the empty space. As this new layer of egg begins to set, roll the previously cooked portion over it. Repeat this process of pouring and rolling to create a thick and appealing omelette.
Step 14
Once all the egg mixture has been poured and rolled, reduce the heat to low or turn it off completely. Allow the omelette to cook through using the residual heat of the pan for about 1-2 minutes. This ensures the inside is cooked while the outside remains beautifully golden and the inside stays moist.
Step 15
While the omelette is finishing, line a cutting board with parchment paper. Using parchment paper makes it easier to remove and slice the omelette without sticking. (This step is optional.)
Step 16
Carefully transfer the hot, finished omelette onto the parchment paper and let it cool slightly. Slicing it while it’s still hot can cause it to crumble, so allowing it to cool a bit will result in cleaner cuts. Slice into 1 to 1.5 cm thick pieces.
Step 17
Your colorful and nutritious vegetable rolled omelette is complete! Enjoy it as a delicious side dish with your meal. ✨️
