Colorful Vegetable Rolled Omelet: A Soft and Delicious Side Dish Kids Will Love
Colorful Vegetable Rolled Omelet Recipe
Make a soft and moist rolled omelet packed with colorful vegetables that kids will adore. Its vibrant appearance and nutritious ingredients make it a perfect side dish for meals or a delightful addition to lunchboxes. Follow our detailed, step-by-step instructions for an easy and delicious experience!
Key Ingredients- 7 fresh eggs
- 1 teaspoon fine salt
- Approx. 1 Tbsp finely minced carrot
- Approx. 1 Tbsp finely minced bell pepper (deseeded, any color)
- Approx. 1 Tbsp finely minced onion
- Approx. 1 Tbsp finely chopped green onion or scallion
- Ketchup (to taste)
- A little cooking oil
Cooking Instructions
Step 1
First, crack 7 fresh eggs into a bowl. Add 1 teaspoon of fine salt. Whisk gently with a fork or whisk until the yolks and whites are well combined. Avoid over-whisking, as this will help create a softer omelet.
Step 2
Next, prepare the vegetables that will add color and texture. Finely mince the carrot. For a more appealing look and easier eating for kids, finely mince deseeded green or red bell pepper.
Step 3
If using onion, you can soak the minced onion in cold water briefly to reduce its sharpness, then drain well, or omit it if preferred. Finely chop the green onions or scallions. Ensure all vegetables are minced very finely so they distribute evenly within the omelet without clumping.
Step 4
Add all the finely minced vegetables – carrot, bell pepper, onion, and green onion – to the whisked egg mixture.
Step 5
Using a spatula or chopsticks, gently stir the egg mixture to evenly distribute the chopped vegetables. Mix carefully to avoid breaking down the vegetables too much.
Step 6
Now it’s time to cook the omelet. Heat a non-stick frying pan or an egg roll pan over low heat. Add a small amount of cooking oil and spread it thinly across the pan with a paper towel. Wipe off any excess oil with the paper towel for a cleaner finish. Cooking over low heat is crucial to ensure the omelet cooks through without burning.
Step 7
Pour about one-third or one-quarter of the vegetable-egg mixture into the heated pan. Gently tilt the pan to spread the mixture into a thin, even layer.
Step 8
Once the edges begin to set, let it cook undisturbed over low heat until the bottom layer is firm. Rushing this step can cause the omelet to break apart.
Step 9
When the edges are set, use chopsticks or a spatula to carefully start rolling the omelet from one end. Roll it up partially, leaving some uncooked egg mixture. Gently push the rolled portion to one side of the pan and pour more egg mixture into the empty space.
Step 10
As the new layer of egg mixture cooks, lift the partially rolled omelet and roll it into the new layer, ensuring it adheres well. Repeat this process, pouring egg mixture and rolling, until you achieve your desired thickness. Each time you add more egg mixture, lifting the existing roll slightly helps it incorporate and stick together.
Step 11
Carefully remove the completed vegetable rolled omelet from the pan.
Step 12
Place the omelet on a bamboo mat or a cutting board and shape it. Let it cool for a few minutes to firm up, which makes it easier to slice. Optionally, you can lightly oil the pan again and briefly sear each side and the edges for a golden-brown finish.
Step 13
Once slightly cooled, slice the vegetable rolled omelet into bite-sized pieces, about 1 to 1.5 cm thick. Slice cleanly, being careful not to let it stick to your knife.
Step 14
Arrange the sliced omelet on a plate. Serve with ketchup on the side, if desired, for a perfectly finished and delicious vegetable rolled omelet! Enjoy a wonderful mealtime with your family.
