Description
A simple recipe for a light and satisfying vegetable omelette rolled up.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon milk or water
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup chopped spinach
- 1 tablespoon shredded cheese (cheddar or mozzarella)
- 1 teaspoon butter or oil
- Salt and pepper to taste
Instructions
- Whisk eggs, milk or water, salt, and pepper together in a bowl.
- Heat butter or oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the skillet.
- As the edges set, gently push cooked egg toward the center, tilting the pan so uncooked egg flows underneath.
- When the top is mostly set but still slightly moist, sprinkle vegetables and cheese over the surface.
- Using a spatula, carefully roll the omelette from one edge to the other.
- Slide the omelette roll onto a plate.
Notes
- Use finely chopped vegetables for easier rolling.
- Cook on lower heat if the pan heats too quickly.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 omelette roll
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 18
- Cholesterol: 450
Keywords: veggie omelette, egg roll, quick breakfast, easy omelette, vegetable egg wrap