Thick and Hearty Vegetable Rolled Omelet
Easy Recipe for a Large Vegetable Rolled Omelet for Beginners
A crowd-pleasing dish for everyone, young and old! This fluffy and delicious rolled omelet is perfect for lunchboxes, kids’ meals, or as a snack with drinks. Making a thick, flavorful rolled omelet can sometimes be tricky, but this recipe makes it wonderfully simple.
Ingredients
- 5 fresh eggs
- 80ml anchovy broth (for added flavor and moisture)
- A moderate amount of carrot (finely minced)
- A moderate amount of onion (finely minced)
- A moderate amount of green onion (finely minced)
- 1/2 Tbsp mirin (to remove any egg smell and add a touch of sweetness)
- 1/2 Tbsp salt (for seasoning)
- 1/2 Tbsp sugar (to balance flavors)
Cooking Instructions
Step 1
Start by preparing 5 fresh eggs. In a bowl where you’ll whisk the eggs, add 80ml of anchovy broth. Using broth instead of just water makes the rolled omelet extra tender and flavorful.
Step 2
Instead of adding sausage or cheese, this recipe uses a variety of vegetables from the fridge to create a healthy and vibrant filling. Imagine making a thick omelet that looks like it came from a restaurant! Finely mince your favorite vegetables, such as carrots, onions, and green onions.
Step 3
Crack all 5 eggs into the bowl with the anchovy broth. Add 1/2 Tbsp of mirin for subtle sweetness and to eliminate any eggy smell, 1/2 Tbsp of salt for basic seasoning, and 1/2 Tbsp of sugar to enhance the overall flavor. Whisk everything together until well combined.
Step 4
Now, add all the finely minced vegetables to the seasoned egg mixture and stir well until evenly distributed. Once the eggs and vegetables are mixed, the hardest part of making the rolled omelet is over – you’re ready to cook!
Step 5
Heat your omelet pan over medium-low heat on the stovetop. Lightly dampen a paper towel with cooking oil and spread a thin layer evenly across the pan. This prevents sticking and helps create a beautiful golden-brown finish. You can use a pastry brush, or simply wipe it with the paper towel.
Step 6
Pour one ladleful of the egg mixture into the heated pan, spreading it thinly and evenly to cover the bottom. Avoid pouring too much at once, as this can make it difficult to cook the center thoroughly. A thin layer is key.
Step 7
Once the bottom layer of the egg is slightly set and the edges begin to look cooked (but not fully firm), carefully start rolling it up. Keep the heat on low to ensure it cooks gently.
Step 8
Here’s a pro tip for making rolled omelets easily: use two spatulas! While you can manage with one spatula and chopsticks, using two spatulas makes rolling the omelet much simpler and more stable.
Step 9
Pour a ladleful of egg mixture into the pan. When it’s about 70-80% cooked, gently roll the existing omelet towards one side of the pan. Then, pour more egg mixture into the empty space. As this new layer begins to set, roll the previously cooked portion over it, continuing to roll. Repeat this process, adding egg mixture and rolling, to build up a thick omelet.
Step 10
It’s a good idea to re-oil the pan lightly once or twice during the cooking process. Carefully pour the egg mixture and continue rolling to prevent tearing. Once the omelet is fully formed, gently roll it around the pan to ensure all sides are evenly golden brown and cooked through.
Step 11
Voilà! Your hearty vegetable rolled omelet is complete. Isn’t it wonderfully simple and easy? It looks as good as it tastes and is sure to be a hit with everyone.
Step 12
This thick and satisfying rolled omelet is so filling, just two or three pieces can make a meal! You can customize it further by adding ingredients like crab sticks, sausage, or seaweed for an extra special touch. It’s truly not difficult at all, so give it a try!
