Mini Sausage Rolled Omelet
Mini Sausage Rolled Omelet
Easy and Delicious Mini Sausage Rolled Omelet for Lunchboxes
If you’re looking for a special lunchbox side dish for the kids during the winter break, we highly recommend this easy-to-make and nutritious mini sausage rolled omelet. The combination of sausages that kids love and tender eggs creates a satisfying and delicious meal. Make a special lunchbox with simple ingredients!
Main Ingredients- 3 fresh eggs
- 12 mini Vienna sausages
- A little cooking oil for the pan
- Ketchup for serving (kid-favorite)
Cooking Instructions
Step 1
First, prepare 3 fresh eggs. Carefully remove the chalaza (the stringy white bits) from the eggs. This helps the eggs to mix more smoothly and results in a softer omelet texture. Crack the eggs into a bowl and whisk them thoroughly with a fork or whisk until the yolks are completely broken and incorporated.
Step 2
Next, prepare the stars of your lunchbox: 12 mini Vienna sausages. Make 2-3 lengthwise slits on each sausage. This helps the egg mixture adhere better, creating a beautiful shape, and makes them look more appealing when cooked. If you’re concerned about using the sausages directly, you can blanch them in boiling water for about 30 seconds before using them for added peace of mind.
Step 3
Now, let’s start making the rolled omelet. Lightly grease an omelet pan or a regular non-stick frying pan with a very small amount of cooking oil. Use a paper towel to spread the oil thinly across the entire surface of the pan. This prevents the egg from sticking and ensures a beautiful finish. Crucially, keep the heat on low (low heat) throughout the process. High heat will cook the egg too quickly and can prevent you from shaping it nicely.
Step 4
Once the pan is heated gently over low heat, ladle the beaten egg mixture onto the pan, forming a long, thin layer. Spread the egg thinly. Before the egg is fully cooked, get ready for the next step. Maintaining low heat is the key to a successful rolled omelet.
Step 5
When the egg layer is slightly undercooked, carefully place the slit Vienna sausages lengthwise onto the egg mixture. Then, using chopsticks or a spatula, gently roll the egg around the sausages. Be careful not to tear the egg as you roll, but ensure it’s rolled firmly.
Step 6
I found it convenient to make two sausage rolls at a time in the pan, as they cook at a similar pace and maintain their shape well. Push the first rolled omelet to one side of the pan and pour a thin layer of egg mixture into the empty space. Place the previously rolled omelet onto this new layer of egg and roll it up again. Repeat this process 2-3 times, layering and rolling, to create a thicker, more substantial rolled omelet that looks incredibly appetizing.
Step 7
Once your thick mini sausage rolled omelet is complete, slice it into bite-sized pieces. Serve it with a drizzle of ketchup or on the side as a lunchbox side dish that kids will absolutely love. Enjoy your delicious meal and have a wonderful time!
