Omelette Roll Recipe

Looking for an easy Omelette roll recipe? Learn how to make Omelette roll using healthy ingredients.


Submitted by happypea

Makes 2 servings



This is my personalized and complete recipe for omelette roll! The essential part which I like about this is the texture achieved by rolling. Sometimes I even eat plain omelette (just the eggs), but I always roll B)

Recipe Ingredients for Omelette roll

2 eggs
30 ml seaweed stock
3/20 ml light soy sauce
0.31 ml sugar
4 9/10 ml olive oil

Recipe Directions for Omelette roll

  1. UK measurements are 2 tablespoons seaweed stock, 1/2 tablespoon light soy sauce, a pinch of sugar and about 1 teaspoon olive oil.

  2. I somehow cheat in my preperation - I reconstitute about 2 teaspoons of Undaria pinnatifida (wakame/seaweed) in 2 tablespoons of water. After about 15 minutes, I reserve the water to cook the omelette and usually eat up the wakame later (nope, I don't believe in wastage)!

  3. Mix the egg, seaweed stock and soy sauce lightly in a bowl using a fork.

  4. Use a small non-stick pan about 20cm in diameter maximum for a thick omelette. Coat it lightly and evenly with most of the olive oil. Heat it up at medium heat till quite hot - I measure this by placing my hand about 8 cm from the pan and feeling the heat. Home cooking is like that you know? :P

  5. Pour about 1/2 of the egg mixture onto the pan, swilling it around so that the mixture is evenly cooked. Reduce the heat to low heat. When the edges are cooked but the surface of the egg is still about 30% liquid, roll the egg from right to left using a fork to help you. (I am not sure if rolling from left to right would help if you are left-handed.)

  6. Pour the remaining egg mixture onto the pan, swilling it around so that the mixture is evenly cooked. Lift and replace the starter roll now on the left gently so that the liquid is allowed to flow under the roll and adhere to it. When the surface of the new egg mixture is about 30% liquid, roll the starter roll onto the new egg surface from left to right neatly ensuring that the open end is sealed.

  7. In line with current nutritional advice, I try to avoid eating more than an egg a day (I often don't eat less - I am egg-static about eggs!). This definitely keeps well for about 2 days in a dry closed container in the fridge.

Categories

Side Dish

Nutrition Facts
Serving Size 51.5g
Amount Per Serving
Calories
86
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
186mg
62%
Sodium
110mg
5%
Potassium
62mg
2%
Total Carbohydrates
0.9g
0%
Sugars
0.5g
Protein
5.6g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  •   Bad points
  • Very high in cholesterol
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