Today, I’m showing you how to make an Omelette Roll. This is a twist on your regular omelette. I’m going to show you how to do this. I think you’ll really love it. This may catch on as a new worldly trend when it comes to the egg world. You’re going to need three eggs, a pinch of salt & freshly cracked pepper. This is one tablespoon of minced onions, 1 tablespoon of bell pepper I’m using an orange bell pepper here (It can be a green, red, or yellow bell pepper), 1 tablespoon of green onions (some of you in the world will know this as spring onions, or sweet onions.
1 tablespoon of milk, and 2 tablespoons of Colby cheese. This is freshly grated This is freshly grated Colby cheese. Let me show you how we’re going to get this together. In a large bowl I’m just adding my eggs. With a fork we’re going to whisk them a little bit. Add the salt, pepper, and milk. I’m going to whisk it a little bit more. Then we’re adding the bell peppers, onions, and the chives. Oh my gosh. This is so beautiful when it’s fully cooked.
Add your shredded cheese. I like getting all mine out of there. You’re going to need a 12-inch non-stick skillet, and some spraying oil. Over here to the stovetop. I’ve got my 12-inch skillet heating over medium heat. I’m going to add a little bit of a spray. I’m whisking my egg batter, as you can see, I’m going to give it a lovely little tossing. With a 1/2 measuring cup. I’m measuring out the egg batter to add right here in our pan. Swish it around. We’re going to let this cook till it’s almost done. We’re going to begin to row. Starting at the edge begin to row. The inside we’ll continue cooking. We’re going to gently scoot it back. Continue to scoot it back. Just like this.
It may take some practicing. Now, we’re going to add about 1/4 of a cup of the batter. That looks perfect. We’re going to continue rolling. If it starts bubbling. You’re going to turn down your heat to low. Which I have. Continue rolling. We’re going to pull back our omelette a little bit more. We’re going to use the last of our egg mixture. Go right along the edge. I’ve got my temperature turned down to super low, because the heat is almost too high. We’re going to continue rolling. Alright, and then we’re going to continue rolling the end.
Continue letting the egg mixture cook. Okay and now that looks done. This is very very warm, so you want to move it to a plate. Be very careful, because when it’s warm it can tear very easily. Okay, it would be easier to leave it out like this. I’m ready to cut into our Omelette Egg Roll. We’ll just do it like this. Oh my gosh. I like using a serrated knife. You can see the little edge of teeth. That makes it a lot easier to cut into our Omelette Roll. Oh my goodness and looky here on the inside. Isn’t that lovely just totally fantastic? I gotta give this a try. Oh yeah. looky Looky there!! Mm-hmm!! Oh yummy in the tummy!! YUM!! This is absolutely fantastic.Y’all the crunch from the onions, the flavor from the spring onions, (mmm) the bell pepper, and the cheese is just win-win. It’s absolutely perfect. A new world tradition when it comes to breakfast and the egg world.