Stuffed Omelette Rolls Recipes

Steps:

• In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
• In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
• Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

Steps:

• Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.

Steps:

• Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

Steps:

• In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
• In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
• Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
• Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

Steps:

• Beat the eggs in a bowl and then add the milk, a pinch of grated nutmeg and mix together.
• Then add a pinch of salt, black ground pepper, chopped mint leaves, chopped parsley, grated parmesan cheese, and mixing well all the ingredients.
• Pour the mixture into a frying pan already hot with a drop of EVOO, cook well and evenly the omelette first on one side, and then turn it with the help of a lid or a plate (or a spatula if you are particularly good!) and let it cook on the other side, flame not too high.
• In the meantime, put the tinfoil on a flat surface, remove the omelette from the frying pan and put it on the aluminum foil sheet -- while omelette is still hot, add the slices of mozzarella and then the slices of cooked ham, close the omelette wrapping it to form a cylinder with the help of the tinfoil, close the ends, wait about 10 minutes and then put it in the fridge for at least half an hour.
• Then remove it from the fridge, unroll it and cut into slices of at least 1 cm. If the slice tends to open, I recommend to insert the toothpicks to the side about 1.5 cm from each other and cut the slices between the toothpicks. If you like, you can serve the rolls with the stuffed toothpicks -- scenic!

Steps:

• Beat the egg with the egg white and season, if you want to. Heat the olive oil in a small non-stick frying pan. Toss the stir-fry vegetable mix and heat until tender, then swirl with soy sauce. Pour in the beaten egg and allow to cook until lightly set. Fold in half, then slide onto a plate.

Steps:

• Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
• Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold - you can keep it for 2 days in the fridge.