Carrot Spinach Rolled Omelet
Nutritious & Vibrant Carrot Spinach Rolled Omelet
This recipe for Carrot Spinach Rolled Omelet is a feast for the eyes and packed with nutrition! The beautiful colors from the carrot and spinach, combined with the soft egg, make it a delightful dish. It tastes great even when cold, making it a perfect side dish or lunchbox addition. Enjoy this wholesome and delicious rolled omelet!
Ingredients
- 8 large eggs
- 1/2 medium carrot
- 1/2 handful spinach (approx. 50g)
- Pinch of salt
- A dash of sesame oil
Cooking Instructions
Step 1
In a bowl, crack the 8 eggs. Add a pinch of salt to season. Whisk gently with chopsticks or a whisk until the egg whites and yolks are well combined, and any stringy bits are broken down. Avoid over-whisking. Heat a non-stick pan over low heat. Lightly grease the pan with oil using a paper towel. Pour about one ladleful of the egg mixture into the pan, spreading it thinly and evenly. Cook over low heat until the surface begins to set. You’ll know it’s ready to roll when the edges start to lift slightly. Maintaining low heat is key to a tender, non-burnt omelet.
Step 2
Wash the carrot thoroughly and peel it. Finely julienne the carrot into thin strips. Bring a small pot of water to a boil with a pinch of salt. Blanch the carrot strips for about 1 minute, until slightly tender but still crisp. Drain immediately and rinse under cold water to stop the cooking process. Drain thoroughly to remove excess moisture, which prevents the omelet from becoming soggy. Lay the blanched carrot strips evenly over the first cooked egg layer. Gently fold the egg over the carrots, then carefully roll the egg and carrot mixture towards one side of the pan. Spread out more egg mixture to create the next layer, and repeat the rolling process, aiming to encase the carrots within the egg layers about two times. Roll gently and slowly, especially when you’re starting out.
Step 3
Clean the spinach and trim any tough stems. Blanch the spinach in boiling water with a pinch of salt for about 30 seconds to 1 minute, just until wilted. Avoid overcooking, as it can become mushy and lose its vibrant green color. Drain the spinach and rinse it under cold water. Squeeze out as much excess water as possible. In a small bowl, lightly season the squeezed spinach with a pinch of salt and a dash of sesame oil. Gently toss to combine. Spread the seasoned spinach over the layered egg on the pan. Carefully roll the egg and spinach mixture, just as you did with the carrots. Be gentle to prevent the spinach from scattering and ensure it’s neatly encased in the egg.
Step 4
Once you’ve rolled the omelet to the end, pour another ladleful of the remaining egg mixture into the empty space in the pan. Tilt the pan slightly so the new egg mixture spreads thinly underneath the existing roll, helping to create a thicker omelet. As this new layer of egg begins to set, carefully move the rolled part to the side and pour more egg mixture underneath it. Continue rolling the omelet, adding more egg mixture as needed, to create a thick, layered omelet. Keep cooking over low heat, turning occasionally, until the entire omelet is cooked through. Low heat is essential to prevent burning the outside before the inside is cooked.
Step 5
Once the rolled omelet is cooked and looks beautifully golden, carefully remove it from the pan. Place it on a bamboo mat or parchment paper to cool slightly. Cutting it while it’s too hot can cause it to fall apart, so let it cool to lukewarm or room temperature before slicing. Slice the omelet into bite-sized pieces. Arrange on a plate for a visually appealing and delicious nutritious Carrot Spinach Rolled Omelet. Serve with warm rice or pack it as a delightful lunchbox side!
