Colorful Vegetable Rolled Omelet
TV Featured! A Vibrant and Delicious Rolled Omelet Recipe
Try making this hearty and colorful rolled omelet, featured on E Channel’s ‘Excuse Me, Please Try It’. You can easily add more ingredients from your refrigerator to enhance the flavor and nutrition.
Ingredients
- 6 fresh eggs
- A little red bell pepper
- A little yellow bell pepper
- A little carrot
- 1/2 stalk green onion
- A little shiitake mushroom
- A pinch of salt
- A little cooking oil
Cooking Instructions
Step 1
Crack 6 fresh eggs into a bowl and prepare them. Whisk well to combine the yolks and whites.
Step 2
Remove the seeds from the red and yellow bell peppers, then slice them thinly into julienne strips. For a finer texture, finely chop the julienned peppers.
Step 3
Finely chop the green onion, using both the white and green parts for a fragrant flavor. You can also use chives or scallions.
Step 4
Utilize any leftover carrot pieces from your refrigerator. Julienne them thinly, then finely chop them, similar to the bell peppers.
Step 5
Clean the shiitake mushrooms. You can use any leftover pieces from making potato or mushroom soup. Finely chop the mushrooms as well. While the ‘Excuse Me, Please Try It’ recipe used carrots, chives, and green onions, feel free to add any leftover vegetables you have, finely chopped, for an even tastier and more nutritious omelet.
Step 6
Add a pinch of salt to the egg mixture to season. Stir well to combine. Although the broadcast sometimes uses mentsuyu, a simple pinch of salt is perfectly delicious for this rolled omelet.
Step 7
Heat a non-stick frying pan over medium-low heat and add a generous amount of cooking oil. Lightly wipe the entire pan with a paper towel to create a thin coating. This helps prevent the egg from sticking.
Step 8
Once the pan is adequately heated, pour in about one ladleful of the egg mixture. Tilt the pan to spread the egg mixture thinly and evenly. Wait until the edges just begin to set.
Step 9
As the egg mixture starts to cook, gently roll it up from the edge. It’s best to leave about 1-2 cm unrolled at the end. Cook slowly over low heat.
Step 10
Slide the rolled omelet to one side of the pan. Add a little more oil to the empty space, wipe with a paper towel again, and pour another ladleful of egg mixture.
Step 11
As the newly poured egg mixture begins to cook, roll it together with the previously rolled omelet, continuing to roll it up. Repeat this process to gradually make the omelet thicker. Rotate the thicker omelet in the pan to ensure it cooks evenly on all sides.
Step 12
Once the omelet is well rolled, wrap it tightly with parchment paper or a bamboo sushi mat to shape it. Shaping it while hot helps it become firmer and more aesthetically pleasing.
Step 13
After wrapping the rolled omelet firmly with parchment paper, place it on the still-warm pan and press gently, or use a heavy object to press it further to firm up the shape. This step ensures the omelet holds its shape when sliced.
Step 14
Once the rolled omelet has cooled completely, slice it into bite-sized pieces using a knife. You should see a beautiful cross-section with evenly cooked layers.
Step 15
Your vibrant and colorful vegetable rolled omelet is now complete! Enjoy your delicious creation.
