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Main Ingredients | Eggs |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Stuffed Omelette Roll
- 8 Eggs
Method
- Break eggs into a bowl. Add salt and milk and whisk them together.
- Heat one teaspoon of oil in a non-stick kadai. Add a quarter of the whisked egg and lift the kadai and move it in a circular motion so that the egg spreads. Drizzle a teaspoon of oil around the sides and remove the omelette onto a plate. Similarly use up the remaining whisked eggs.
- Heat the remaining oil in a pan, add onions, mushrooms, carrots and salt. Toss. Add shredded cabbage and bean sprouts and toss.
- Place an omelette on a plate. Spread a little grated cheese and top it with a portion of the cooked vegetables. Roll.
- Press while rolling to make a tight roll. Cut into thick slices on the slant and serve with tomato ketchup.
- Make other rolls in the same way.
Nutrition Info
Calories | 1609 |
Carbohydrates | 39.2 |
Protein | 73.9 |
Fat | 127.9 |
Other Fiber | Zinc- 1.2mg |
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