Easiest Way to Make Perfect Omelet on a Roll

Delicious, fresh and tasty.



Omelet on a Roll. This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.

Omelet on a Roll The eggs bake in the oven, so you don't have to keep a constant eye on them like omelets made in a frying pan on the stove. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. You can have Omelet on a Roll using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Omelet on a Roll

  1. Prepare 2 of large eggs.
  2. It's 1 stalk of green onion.
  3. You need 1/2 cup of diced spam or ham.
  4. You need To taste of minced ginger root.
  5. You need 2 tablespoons of butter.
  6. It's To taste of salt and pepper.
  7. You need 2 teaspoon of mayonnaise.
  8. Prepare 2 of squirts yellow prepared mustard.

Using two spatula, being to roll eggs towards center. Place omelet on platter; cut into slices to serve. Download Roll omelet stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Roll up the first omelet in the cooked egg, forming a second layer; push to the side of the skillet.

Omelet on a Roll instructions

  1. Slice the onion on a bias. Melt the butter in a skillet. Dice you spam. Mince the ginger root..
  2. Add the ginger, onion, and spam to the skillet sauté for 3-4 minutes. Just enough to lightly caramelize the spam. This will allow the ginger root to speard just enough flavor and aroma to the butter. Beat the eggs add a bit of salt and pepper..
  3. Pour around the spam and eggs then into the center. Cook the omelet and fold it. Remove to a plate. Cut a roll in half lengthwise and toast it..
  4. Set on a plate add mayonnaise and mustard. Then add the omelet..
  5. Top it off take a bite and I hope you enjoy!!.

Review Body: I have never seen a rolled omelet in my life, this is so interesting! Meanwhile heat stock in a saucepan. Stir in sherry and last of the salt. Roll the omelet gently but tightly by pulling delicately on the parchment paper, which will help guide and hold it. I think you will be surprised by how Once your omelet is completely rolled up, wrap it with the parchment paper and place it in the fridge to cool and firm up for a couple of hours, or even.