Colorful Vegetable Rolled Omelet
A Visually Stunning and Delicious Vegetable Rolled Omelet Recipe! Perfect as a Side Dish or a Sophisticated Snack with Drinks.
Here’s a recipe for a vibrantly colorful rolled omelet packed with various vegetables! It’s not only a great side dish for rice but also an excellent snack for drinks, and it’s incredibly simple to make. Give it a try!
Ingredients
- 5 large eggs
- 1/2 onion
- 1/3 green onion (white part preferred)
- A small piece of carrot
- Salt
- Pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the onion and carrot thoroughly, peel them, then finely julienne them. Mince them as finely as possible so they distribute evenly within the omelet and are pleasant to eat. Finely chop the green onion. Place all the prepared vegetables into a bowl.
Step 2
In a separate bowl, carefully crack 5 large eggs. Add a pinch of salt and a dash of pepper. Use chopsticks or a whisk to gently stir in one direction until the eggs are well combined. Avoid over-whisking to maintain a tender texture.
Step 3
To make rolling the omelet easier and prettier, it’s helpful to have two spatulas. Using two spatulas allows you to stabilize the shape of the omelet while flipping or rolling it. If you only have one spatula, you can still make it perfectly fine with just one!
Step 4
Heat a non-stick pan over low to medium-low heat. Be careful, as the pan can burn the eggs quickly if it’s too hot. Once the pan is warm, add a generous amount of cooking oil and swirl it to coat the entire surface.
Step 5
When the pan is warm, pour in just half of the prepared egg mixture. Tilt the pan to spread the egg mixture thinly and evenly. This helps it cook through and achieve a beautiful shape.
Step 6
Wait until the edges of the poured egg start to cook and turn opaque. When you see the edges becoming firm and less transparent, as shown in the picture, it’s ready for the next step.
Step 7
Once the first half of the egg is partially cooked, reduce the heat to very low. Using a spatula or chopsticks, carefully and slowly roll the cooked egg from the front upwards. After rolling about half of it, pour in the remaining half of the egg mixture. It’s important to let the new egg mixture flow underneath the rolled portion. Once this new layer cooks, roll the omelet further, incorporating the rest. Think of it like creating layers, similar to making a Swiss roll.
Step 8
Continue to evenly cook all sides—the sides, back, and front—using your two spatulas until the rolled omelet is fully cooked. Gently roll it around to ensure all surfaces turn a beautiful golden brown. Cooking it thoroughly is key for a delicious result.
Step 9
Once the rolled omelet is nicely golden brown and cooked through, carefully transfer it to a cutting board.
Step 10
Let it cool slightly for a moment, then use a sharp knife to slice it into bite-sized pieces. Slicing them not too thick will allow you to see the well-distributed vegetables inside and make them look more appealing.
Step 11
Finally, arrange the colorful vegetable rolled omelet beautifully on a plate. It’s ready to enjoy, offering a delightful texture from the vegetables and a savory, rich flavor!
Step 12
Serve it with warm rice, or if you prefer, add a drizzle of your favorite sauce like ketchup or chili sauce for an even more enhanced taste.
