Colorful Carrot and Spinach Rolled Omelet
Nutritious Carrot and Spinach Rolled Omelet for Kids
This rolled omelet is a perfect way to sneak vegetables into your child’s diet, as it’s colorful and flavorful. It’s ideal as a side dish for breakfast or a lunchbox addition.
Ingredients
- 8 large fresh eggs
- 1 large handful of spinach (about 50g)
- 1/2 medium carrot (about 50g)
Seasoning & Oil
- 2-3 pinches of salt (approx. 1/4 tsp)
- 3-4 Tbsp sunflower oil (or cooking oil)
- 2-3 pinches of salt (approx. 1/4 tsp)
- 3-4 Tbsp sunflower oil (or cooking oil)
Cooking Instructions
Step 1
In a large bowl, crack the 8 eggs. Add the salt and gently whisk with a fork or whisk until the yolks and whites are well combined. Avoid creating too much foam.
Step 2
Separate the spinach leaves from the stems and wash them thoroughly under running water to remove any dirt. Gently squeeze out excess water with your hands, or let it drain well in a colander.
Step 3
Finely mince the carrot and spinach. Peel the carrot and chop it into very small pieces for a pleasant texture in the omelet. Mince the spinach finely as well so it incorporates well into the egg mixture and is easy for children to eat.
Step 4
Add the minced carrot and spinach to the whisked egg mixture. Gently mix with a spatula or spoon until the vegetables are evenly distributed throughout the egg. Don’t stir too vigorously.
Step 5
Heat a rectangular omelet pan (or a regular frying pan) over low heat. Add 2 tablespoons of sunflower oil and spread it evenly across the pan using a paper towel. This prevents the egg from sticking. Pour about 1/3 of the egg mixture into the oiled pan. **It’s crucial to cook the rolled omelet over low heat slowly to prevent burning and achieve a beautiful shape.**
Step 6
Once the edges of the egg start to set, carefully roll the omelet from the edge using a spatula. Push the rolled omelet to one side of the pan. Add another tablespoon of sunflower oil to the empty part of the pan and pour in another 1/3 of the egg mixture. Ensure the egg mixture flows underneath the rolled omelet. Once the bottom layer of egg is partially cooked, carefully lift the rolled omelet with the spatula and let the new egg mixture flow underneath. Then, roll the omelet again to incorporate this new layer. Repeat this process one more time until all the egg mixture is used. Finally, rotate the finished omelet in the pan and cook all sides until golden brown. This ensures the inside is cooked through and the appearance is appealing.
Step 7
After cooking, transfer the finished carrot and spinach rolled omelet to a cutting board and let it cool for 2-3 minutes. This cooling step is important for clean slicing; if cut too soon, it might fall apart. The natural sweetness from the seasonal vegetables and the satisfying chewiness make this a delicious and nutritious side dish.
