Veggie Omellete Roll with Potato Fries

Eggs are a great, inexpensive and versatile food that is always found in the fridge. Eggs are used for many purposes. It can be used to make cake, pancakes, and omelletes. This veggie omelette roll is very delicious, nutritious, and often very quick to make. Instead of breaking your head over what to make for breakfast or brunch, you can have a ready-made veggie omelette roll at the ready-to-cook. Veggie omelette roll takes some time to master but it’s a great meal with just a handful of ingredients, this is a recipe you’ll want to make again and again in your home kitchen. No more excuses, if you have access to eggs follow this through and have a hearty breakfast. Let's get cooking!

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

WHAT VEGETABLES GO WELL WITH THIS ROLLED OMELLETES?

This is a mouth watering breakfast, brunch or snack to make when you need to clean out the fridge with stored up vegetables. They can be added to this dish. Some of my favorite vegetable ingredients are:

• Spinach
• Mushrooms
• Onions
• Tomatoes
• Bell Peppers (any color of bell peppers)
• Avocado

OTHER VEGGIE OPTIONS.

This recipe is an amazing way to use up any leftover vegetables before they get too ripe. Dice up a ton of veggies and toss them all in! This veggie omelette roll is a giant serving and in take of vegetables with lots of nutrients without even knowing it!

• Zucchini
• Green beans
• Asparagus
• Carrots
• Broccoli

SECRET TO MAKING VEGGIE OMELETTE ROLL.

• Use a Non-Stick Pan/ skillet
  A non-stick skillet or pan is the best thing to make omellete roll in. I have one non-stick pan and I only use it for omelettes. It is a must for flipping and rolling omelettes without rips or breaks. Another great tool to have is a heat-resistant rubber spatula.
• Cook Over Medium-Low Heat
  You don’t want to overcook the eggs, you want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it. I swear it’s as easy as it sounds! Just follow my simple instructions and you’ll be on your way to a great breakfast.

INGREDIENTS

• 3 large eggs
• 1 tsp salt
• 1/2 tsp chilli pepper powder
• 1 medium diced onion
• 1 clove of minced garlic
• 2 tablespoon thinly chopped parsley
• 2 tablespoon thinly chopped spring onion
• 1 large finely chopped carrot
• 2 tablespoon diced bell pepper
• 3 large peeled potatoes cut in long strips
• 2 cups of vegetable/olive oil for frying
  

DIRECTIONS

1. Cut Potatoes into long thick strips/sticks, season with 3/4 teaspoon salt and mix in a bowl and let it sit for 3 minutes. Layer them on a plate lined with paper towel to remove excess moisture, let it sit for 7 mins. Fry in 2 batches if using a medium fry pan so as to not crowd the pan but if using a large pan, then it sure can contain all at once and fry conveniently.
2. Heat oil in a deep fry pan over medium-high heat. Deep-fry potato until Potato rises to the surface and turns golden brown. Using a spider/spotted spoon, transfer fries to a plate lined with paper towel to drain excess oil and set aside.
   
3. Break eggs in a deep bowl, add diced vegetables (ensure that the veggies are thinly diced or chopped so they donot fall out of the egg mixture). Add salt, seasoning and whisk properly.
   
   
   
4. Place a medium sized fry pan on low heat with 1 teaspoon vegetable oil (olive oil if you prefer)
   
5. Pour in little of the egg mixture (about 1/4 of the egg mixture) to spread on the pan,cover with a lid to set.
   
6. When set, gently start from the edge and gently roll it with a flat spatula halfway, pushing the egg backwards towards the rolled part.
7. Using a brush, dip in oil and apply on the open part of the pan. Pour in another batch of the egg mix on the unrolled edge and cover again to set. Roll halfway again and press rolled part down gently with a flat spatula.
   
   
8. Repeat process over and over again till all egg mix is done, rolled completely and pressed down with a spatula on both sides.
   

WHAT TO SERVE WITH VEGGIE OMELETTE ROLLS?

This satisfying dish can be served all on its own, or you can add a side of toast and fruit for a complete meal. These are really fun to make and serve friends and family for brunch. You can as well add any cheese of your choice to this meal and enjoy.

HOW TO STORE VEGGIE OMELLETTE ROLL IN THE FRIDGE?

There are a few tricks to ensuring that your veggie omelette roll is kept well and will taste as fresh as possible when you store it. They will last in the fridge for up to 3 days. Here’s how you can use and store Veggie Omellete rolls;

• If you have left overs, put it in an air- tight container. If the leftover is just the veggie omelette roll with no cheese on top, then store it like it in a container with a tight-fitting lid and store in the fridge.
• If your veggie omelet roll has cheese on top, you will need to cover it with plastic wrap before putting it in the container. This way, the cheese doesn’t go all rubbery and disgusting from direct contact with the air once it’s cold.

HOW TO FREEZE VEGGIE OMELETTE ROLL?

Freezing veggie omelet rolls is very simple:

• Cut the cooked veggie omelet roll into desired portions ( halves are best for freezing).
• Wrap each portion of the veggie omelette roll in plastic wrap, smaller servings are easier to defrost. So if you have many portions to freeze, it might be better to divide them up into individual servings beforehand.
• Put wrapped servings of frozen veggie omelettes into a freezer bag.
• Then, place the bag in the freezer.
• Donot forget to label the bag as to what is in it and the date you froze it.
• It can be frozen for a month

HOW TO THAW AND REHAET FROZEN VEGGIE OMELETTE ROLL?

Thawing and reheating frozen foods is an ideal way to use up any leftovers in your fridge. It allows you save money by not throwing away food and takes the hassle out of deciding what to have for lunch or dinner. They also give you the chance to enjoy that delicious veggie omelet you made a few days ago without it tasting like cardboard. Thawing frozen omelets is pretty straightforward. All you have to do is:

• Preheat an oven to 180°C / 350°F, remove your omelet from the freezer packaging and wrap it in aluminum foil.
• Place it in the middle of the preheated oven, and cook it for about 10 minutes. Once it’s cooked, you can enjoy your omelet.
• You can as well use a microwave to thaw your veggies omellte. Just make sure that the power is only set on defrost mode and that you don’t heat it for longer than 30 seconds at a time.

FREQUENTLY ASKED QUESTIONS (FAQS)

• DO YOU COOK VEGETABLES BEFORE PUTTING IN EGG MIXTURE?
  Omelettes taste best when cooking the veggies first. Especially vegetables like onions and peppers. However, if you prefer your veggies crunchy in your rolled omelettes like I do, you can dice them and add them uncooked.
• ARE ROLLED VEGGIE OMELETTES HEALTHY?
  Veggie omelette rolls are high in protein, potassium, fiber and Vitamin A. Of course this all depends on what veggies you are adding. The more veggies the better! So, it is absolutely very healthy.
• WHAT GOES WELL WITH ROLLED VEGGIE OMELLETES?
  Veggie omelette rolls can easily be a full meal all on its own. However, if you are looking for something more, you can always add a side of fruit like blueberries, sliced oranges, or strawberries. For a more hearty meal you can add toasted bread or stick to potato fries.

TIPS

• Get the freshest eggs possible wherever you are located and consider buying room temperature eggs.
• Wash eggs before you start the prep process.
• You can use a carbon steel or cast iron pan if you don’t have a non-stick pan.
• When you make this recipe in your non- stick pan or skillet, modify it to fit your own taste preferences.
• Don’t feel unworthy or untalented if you don’t create a perfect omelette roll the first time. In fact, the more omelette rolls you produce, the more you’ll find your own way. Create subtle variations using the pan, utensils and even ingredients of your choice. Practice makes perfect, you will eventually learn how to do it by trial and error in the kitchen.

NUTRITION FACTS

Per Serving

Calories: 1380
Fat: 109g
Carbs: 84g
Protein: 17g
Fibre: 9g
Sugar: 6g
Calcium: 111mg
Iron: 4mg
Potassium: 1387mg
Vitamin A: 483mcg
Vitamin C: 30mg
Vitamin D: 1mg
Sodium: 1709mg
Cholesterol: 316mg