Stuffed Omelette Roll

Ingredients list for Stuffed Omelette Roll

• 8 Eggs

Method

1. Break eggs into a bowl. Add salt and milk and whisk them together.
2. 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.
3. Heat the remaining oil in a pan, add onions, mushrooms, carrots and salt. Toss. Add shredded cabbage and bean sprouts and toss.
4. Place an omelette on a plate. Spread a little grated cheese and top it with a portion of the cooked vegetables. Roll.
5. Press while rolling to make a tight roll. Cut into thick slices on the slant and serve with tomato ketchup.
6. Make other rolls in the same way.

Nutrition Info