Ingredients
Method
- Finely chop the scallions and carrot until uniform.
- In a bowl, crack the eggs and beat with a fork or chopsticks until yolks and whites are fully blended. Stir in salt and black pepper.
- Mix the chopped scallions and carrot into the egg mixture evenly.
- Add 1 teaspoon vegetable oil to a medium non-stick skillet and spread evenly using a paper towel. Preheat over medium-low heat until warm.
- Pour half of the egg mixture into the pan and swirl to cover the bottom. Cook until the top is slightly set but still moist.
- Using a spatula, lift one edge of the egg (about 1–1.5 inches) and fold it over to start rolling. Reduce heat slightly if the bottom browns too quickly.
- Lift the folded portion and fold again, pulling the egg toward the rolled side. Make space for the remaining egg mixture.
- Add the remaining egg mixture to the open space and spread evenly. Cook until just set, then fold over the rolled omelette again, repeating until you have a 2-inch thick egg log.
- Remove the rolled omelette from the pan and let it cool for about 5 minutes. Slice into even ¾–1 inch thick pieces.
Nutrition
Notes
Delightfully soft and colorful, this rolled omelette brightens any meal. Quick to make, it’s perfect fresh or even chilled for later snacking.