Quick, Healthy Rolled Omelet Recipe by Marsha M
Cooking Instructions 25 minutes 1 Crack eggs into a mixing bowl, season with salt, pepper, chicken seasoning, soy sauce and sesame oil 2 Heat non-stick pan, add a tiny bit of cooking oil and melt the butter 3 Cook minced garlic in the heated pan until it is fragrant, approximately 1 minute 4 Add carrots, cook for another 1 and half minutes, until carrots soften a little 5 Add onion, cook for approximately 1 minute 6 Add chopped spring onions and beaten eggs and let sit in the pan for about 2 to 4 minutes until the bottom part of the egg is relatively cooked 7 When you think the bottom of the eggs are about 3/4 cooked through, start rolling. Roll the omelet slowly from one side of the pan, two folds, one fold at a time, maintaining its shape and contents; press down on the top of the eggs a little to help it keep its shape. Takes about a minute or so on one side. 8 Serve up! 1 Crack eggs into a mixing bowl, season with salt, pepper, chicken seasoning, soy sauce and sesame oil 1 Crack eggs into a mixing bowl, season with salt, pepper, chicken seasoning, soy sauce and sesame oil 2 Heat non-stick pan, add a tiny bit of cooking oil and melt the butter 2 Heat non-stick pan, add a tiny bit of cooking oil and melt the butter 3 Cook minced garlic in the heated pan until it is fragrant, approximately 1 minute 3 Cook minced garlic in the heated pan until it is fragrant, approximately 1 minute 4 Add carrots, cook for another 1 and half minutes, until carrots soften a little 4 Add carrots, cook for another 1 and half minutes, until carrots soften a little 5 Add onion, cook for approximately 1 minute 5 Add onion, cook for approximately 1 minute 6 Add chopped spring onions and beaten eggs and let sit in the pan for about 2 to 4 minutes until the bottom part of the egg is relatively cooked 6 Add chopped spring onions and beaten eggs and let sit in the pan for about 2 to 4 minutes until the bottom part of the egg is relatively cooked 7 When you think the bottom of the eggs are about 3/4 cooked through, start rolling. Roll the omelet slowly from one side of the pan, two folds, one fold at a time, maintaining its shape and contents; press down on the top of the eggs a little to help it keep its shape. Takes about a minute or so on one side. 7 When you think the bottom of the eggs are about 3/4 cooked through, start rolling. Roll the omelet slowly from one side of the pan, two folds, one fold at a time, maintaining its shape and contents; press down on the top of the eggs a little to help it keep its shape. Takes about a minute or so on one side. 8 Serve up! 8 Serve up! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spicy Shrimp Pasta Salad Vegan Burrito Cross Creek Stuffed Burger The best fudge brownies Wholesome Chicken Soup Spicy Shrimp Pasta Salad Vegan Burrito Cross Creek Stuffed Burger The best fudge brownies Wholesome Chicken Soup The best fudge brownies Eggless Chocolate Cake Healthy Shahi Paneer version without cream /Fasting recipe Fish cutlet Cheesy veg. macroni pasta Cross Creek Stuffed Burger Canolis Arugula and Strawberry Salad Besan cookies Shiitake and Tofu Soba Noodle Bowl The best fudge brownies Eggless Chocolate Cake Healthy Shahi Paneer version without cream /Fasting recipe Fish cutlet Cheesy veg. macroni pasta Cross Creek Stuffed Burger Canolis Arugula and Strawberry Salad Besan cookies Shiitake and Tofu Soba Noodle Bowl