Delicious Rolled Omelet with Wraps, Cheese, and Sausage Bursts
Quick, Healthy, and Hearty Wraps, Cheese, and Egg Roll for Busy Mornings
A nutritious egg roll perfect for a quick and satisfying breakfast. Soft wraps, savory cheese, and bursting Maxbon sausages are combined for a taste everyone will love! The colorful vegetables add visual appeal too. Start your day feeling full and healthy, even on busy mornings.
Main Ingredients- 6 fresh eggs
- 1 Maxbon sausage
- A small amount of carrot (about 20g, finely diced)
- A small amount of green onion (about 20g, white parts preferred, finely diced)
- A small amount of enoki mushrooms (about 30g, trimmed and finely chopped)
- 1 Tbsp sliced olives
- 2 sheets of soft wraps (e.g., tofu sheets)
- 2 slices of processed cheese
Seasoning & Others- 1 pinch of sea salt
- Cooking oil (as needed for the pan)
- 1 pinch of sea salt
- Cooking oil (as needed for the pan)
Cooking Instructions
Step 1
First, prepare all the ingredients for the rolled omelet. Finely dice the carrot and green onion. Trim the base of the enoki mushrooms, wash them, drain thoroughly, and chop finely. Slice the Maxbon sausage into bite-sized pieces, about 0.5cm thick.
Step 2
Crack the 6 fresh eggs into a large bowl. Add 1 pinch of sea salt. Whisk the eggs vigorously with chopsticks or a whisk until the yolks and whites are thoroughly combined and smooth. Removing the chalazae (the white stringy bits) will result in an even smoother omelet.
Step 3
Add the prepared diced carrots, green onions, and chopped enoki mushrooms to the beaten eggs. Mix well until the vegetables are evenly distributed throughout the egg mixture.
Step 4
Heat a non-stick omelet pan (or a regular frying pan) over medium-low heat and lightly coat with cooking oil. Once the pan is preheated, spread the sliced Maxbon sausage evenly on the bottom of the pan. The sausage will add delicious flavor as it cooks.
Step 5
Lightly grease and preheat the pan again. Pour about 1/3 of the vegetable-egg mixture thinly into the pan. As the egg starts to set, scatter the sliced olives over the surface. Before it’s fully cooked, gently roll the omelet from the edge upwards. Continue pouring small amounts of egg mixture and rolling, gradually building up the thickness.
Step 6
After rolling the first portion, move it to one side of the pan. Place the 2 sheets of wraps (tofu sheets) side-by-side in the empty space. Lay the 2 slices of processed cheese on top of the wraps.
Step 7
Pour the remaining egg mixture evenly over the wraps and cheese. Be careful not to let the egg mixture spill over. You can also lightly coat the previously rolled omelet with a bit of egg mixture to help everything adhere together.
Step 8
Once the bottom layer cooks, roll the new mixture tightly over the wraps, cheese, and the existing omelet. Reduce the heat to very low or turn it off briefly. Use a spatula to gently press the sides and top of the rolled omelet to shape it nicely. Let it sit with residual heat to ensure the inside is fully cooked.
Step 9
The omelet will be soft and might crumble if cut while too hot. Let it cool slightly before slicing into bite-sized pieces, about 1.5 to 2cm thick. The cross-section will reveal the delicious layers of ingredients and melted cheese. Enjoy your hearty and flavorful rolled omelet with wraps and cheese!
