Flavorful and Filling Sausage Rolled Omelet
Easy Side Dish: How to Make Sausage Rolled Omelet (and Heart-Shaped Omelet)
I made a sausage rolled omelet using leftover sausages from home. I also made a heart-shaped omelet, which was fun to look at because of its pretty shape.
Ingredients- 3 large eggs
- 1 sausage
- 1 pinch of salt
- 1/2 bunch of green onions, finely chopped
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
First, crack 3 large eggs into a bowl. Add a pinch of salt to enhance the flavor. Whisk gently with a fork until the eggs are smoothly combined and no lumps remain. Whisking gently, rather than vigorously, helps maintain a soft texture for the omelet.
Step 2
Next, prepare one sausage. To make it easy for children to eat and fit well into the omelet, cut the sausage lengthwise in half. This will create a nice shape when rolled and ensure the sausage is well-incorporated.
Step 3
Wash the green onions thoroughly under running water, then pat them dry. Finely chop them into small pieces. You should have about half a bunch of chopped green onions. The fresh onion flavor and slight crunch will add another dimension to the omelet.
Step 4
Now, add the finely chopped green onions to the whisked egg mixture. Stir gently to combine, ensuring the green onions are evenly distributed throughout the egg. This step adds color and a fragrant aroma, preparing you for a delicious omelet.
Step 5
Heat a frying pan over medium-low heat and add about 2 tablespoons of cooking oil. Swirl the pan to coat the bottom evenly. Pour the egg mixture into the heated pan. Wait until the bottom layer of the egg just begins to set, appearing slightly cooked.
Step 6
As the edges of the egg start to cook and the center is still slightly runny, place the halved sausage lengthwise onto the partially cooked egg. Once the bottom of the egg has set a little more, begin to gently roll the egg around the sausage, similar to making a sushi roll.
Step 7
Carefully roll the omelet around the sausage, ensuring it doesn’t tear. Keep the heat on medium and continue rolling slowly, allowing the egg to cook through evenly. Rolling it in thin layers multiple times can result in a prettier shape and ensure it’s cooked all the way inside.
Step 8
Once the omelet is fully rolled, reduce the heat to low. Tilt the pan slightly and gently brown the rolled omelet on all sides until golden. Turn off the heat and allow the residual heat to finish cooking the inside. This ensures the omelet is cooked through without burning the outside.
Step 9
Transfer the cooked sausage rolled omelet to a cutting board or plate. Let it cool slightly before slicing. Allowing it to cool down for a few minutes after cooking, so the steam dissipates a bit, will help you achieve clean cuts without the omelet falling apart.
Step 10
To make the cute heart-shaped omelet, take a slice of the cooled rolled omelet and cut it diagonally at about a 45-degree angle. The pointed edge from this cut will form the top part of the heart.
Step 11
Take the two diagonally cut pieces and arrange them to resemble a heart shape, with the cut edges facing each other. Aligning the pointed ends carefully will create a lovely heart shape.
Step 12
Enjoy your delicious sausage rolled omelet, complete with a delightful heart shape! It’s a satisfying and visually appealing side dish that’s perfect with a bowl of warm rice.
