Description
Learn how to make a delicious and easy Veggie Omelette Roll that’s perfect for a quick breakfast or brunch. This rolled omelet is filled with colorful mixed vegetables and cooked to perfection for a flavorful meal.
Ingredients
Scale
Eggs:
- 3 large eggs
Milk Mixture:
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetable Mix:
- 2 tablespoons finely chopped mixed vegetables (bell pepper, green onion, carrot, mushroom)
For Frying:
- 1 teaspoon butter or oil
Instructions
- Prepare Egg Mixture: Whisk eggs, milk, salt, and pepper in a bowl until well combined. Stir in the chopped vegetables.
- Cook Omelette: Heat butter or oil in a nonstick skillet over low-medium heat. Pour in one-third of the egg mixture, tilt the pan to spread evenly. Roll the omelette when the bottom is set but the top is slightly wet. Repeat with remaining egg mixture.
- Finish and Serve: Once cooked through, remove from the pan, let rest for 1–2 minutes, slice into rounds, and serve warm.
Notes
- Use a rectangular omelette pan for a traditional shape or a round pan for an easy version.
- For extra flavor, add grated cheese or fresh herbs to the egg mixture.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: half the omelette roll
- Calories: 120
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 200 mg
