Quick, Healthy Rolled Omelet
It's a quick solution to lunch, dinner or as a side dish. The rolling takes some getting used to but it is easy if you use a good non-stick pan. The inside is a little on the soft side while the outside is cooked through. You can actually utilize whatever vegetable you have left in the fridge. For me, I had carrots and that was it. Try not to put too much in it, though; makes turning/rolling a REAL CHALLENGE. Apart from that, butter up and roll!
Quick, Healthy Rolled Omelet
It's a quick solution to lunch, dinner or as a side dish. The rolling takes some getting used to but it is easy if you use a good non-stick pan. The inside is a little on the soft side while the outside is cooked through. You can actually utilize whatever vegetable you have left in the fridge. For me, I had carrots and that was it. Try not to put too much in it, though; makes turning/rolling a REAL CHALLENGE. Apart from that, butter up and roll!
Cooking Instructions
- 1
Crack eggs into a mixing bowl, season with salt, pepper, chicken seasoning, soy sauce and sesame oil
- 2
Heat non-stick pan, add a tiny bit of cooking oil and melt the butter
- 3
Cook minced garlic in the heated pan until it is fragrant, approximately 1 minute
- 4
Add carrots, cook for another 1 and half minutes, until carrots soften a little
- 5
Add onion, cook for approximately 1 minute
- 6
Add chopped spring onions and beaten eggs and let sit in the pan for about 2 to 4 minutes until the bottom part of the egg is relatively cooked
- 7
When you think the bottom of the eggs are about 3/4 cooked through, start rolling. Roll the omelet slowly from one side of the pan, two folds, one fold at a time, maintaining its shape and contents; press down on the top of the eggs a little to help it keep its shape. Takes about a minute or so on one side.
- 8
Serve up!
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