Jumbo Sausage Rolled Omelet
A Hearty Jumbo Sausage Rolled Omelet the Kids Will Love
This recipe is an ambitious one, even by my standards! Following up on my previous large ham rolled omelet, this time I’ve decided to wrap a whole, extra-large vegetable sausage in eggs. While handling the larger size was a bit challenging, the finished omelet was a delicious side dish for the children. Rolled omelets have always been a popular, crowd-pleasing dish, perfect for lunchboxes and everyday meals. They’re versatile with various fillings, and this version is made extra generously. Let’s make a big, impressive rolled omelet!
Ingredients- 5 large eggs
- 1 large vegetable sausage
- A little cooking oil (for greasing the pan)
- 1 pinch of salt (for seasoning the eggs)
Cooking Instructions
Step 1
First, crack the 5 eggs into a clean bowl. Add a pinch of salt to season. Whisk the eggs thoroughly until the yolks and whites are well combined. For an even smoother texture, you can strain the egg mixture through a sieve to remove any chalazae or uneven bits.
Step 2
Next, heat a rectangular omelet pan over medium-low heat. Lightly grease the pan with cooking oil. Pour in about half of the beaten egg mixture (enough for 2-2.5 eggs) and spread it thinly. Once the egg begins to set slightly, place the whole vegetable sausage in the center and carefully roll the egg around it. Push the rolled portion to one side of the pan. Lightly oil the pan again in the empty space. Pour in the remaining egg mixture, tilting the pan to spread it thinly. Before the top layer of egg is fully cooked, roll it again, incorporating the previously rolled portion to create a larger omelet.
Step 3
Once the omelet is complete, carefully transfer it to a bamboo sushi mat while it’s still hot. Roll the omelet tightly within the mat to shape it, then let it sit for about 5 minutes to set. Wrapping it in the mat helps to seal any cracks and creates neat, attractive lines. Once cooled slightly, slice it into your desired thickness and enjoy!
