Colorful Vegetable Rolled Omelet
[Super Easy Rolled Omelet] Packed with Veggies! A Delicious Side Dish for All Ages, Ready in 5 Minutes with Just 3 Eggs
Introducing a recipe for a soft and delicious rolled omelet made with eggs and plenty of fresh vegetables. It’s ready in just 5 minutes, making it perfect for busy mornings or a simple dinner side dish! Any finely chopped vegetables are welcome, and we guarantee a taste that everyone, from kids to adults, will love. *_* We’ll guide you through it step-by-step!
Main Ingredients
- 3 fresh eggs
- 2 tsp finely minced onion
- 2 tsp finely minced green onion
- 2 tsp finely minced bell pepper (choose colorful ones)
- 2 tsp milk for added tenderness
Basic Seasoning
- 2 pinches of salt for flavor enhancement
- 2 pinches of salt for flavor enhancement
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and flavor to your rolled omelet. Finely mince the green onions, onion, and bell peppers. Using different colored bell peppers will make the finished omelet visually appealing.
Step 2
In a large bowl, crack the 3 fresh eggs. Add all the prepared minced vegetables. Then, add 2 pinches of salt and 2 tsp of milk for tenderness. Whisk thoroughly with a fork or whisk until the egg yolks and whites are well combined. Ensure there are no lumps; a smooth mixture is key.
Step 3
Now it’s time to cook the rolled omelet. Heat a non-stick frying pan over medium-low heat and generously coat it with cooking oil. Use a paper towel to spread a thin, even layer of oil across the entire pan. This technique helps the egg mixture spread thinly and cook up more tenderly. If the pan is too hot, reduce the heat to low. Pour the egg mixture into the pan, spreading it thinly to cover the bottom. The key is to keep the egg layer thin so it’s easy to roll.
Step 4
Once the edges of the egg start to set, carefully begin rolling from one end of the pan. Roll it once, wait about 10 seconds, then tilt the pan and roll again. Repeat this process 2-3 times to form a beautiful rolled omelet. For a 28cm (approx. 11-inch) frying pan, rolling it three times will result in a good thickness.
Step 5
After all the egg mixture has been rolled, turn off the heat and let it cook for about 10 more seconds with the residual heat. This ensures the inside is cooked through without becoming dry and tough.
Step 6
Transfer the warm rolled omelet to a sushi mat or cutting board and slice it into bite-sized pieces. Slicing it about 1.5cm to 2cm thick will give you nicely shaped pieces with a well-cooked interior.
Step 7
Arrange the carefully prepared rolled omelet on a serving dish. It makes a satisfying meal with warm rice or a great side dish for kids’ lunchboxes.
Step 8
Tip: Using red bell peppers adds a beautiful color to the omelet, making it more appetizing. Feel free to use other vegetables like carrots or zucchini according to your preference. They will add texture and nutrition!
