Omelette Vegetable Rolls Recipes

VEGETABLE OMELETTE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

BAKED OMELET ROLL

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.

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

BAKED OMELET ROLL

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.

OMELETTE VEGETABLE ROLLS

Steps:

• Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
• Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
• Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)

Steps:

• Preheat oven to 375*F.
• In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
• Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
• Add asparagus, bell pepper, and onion to the bowl, mix well.
• Melt the butter or margarine in a 12" skillet over medium heat.
• Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
• Remove pan from heat. Set aside.
• Unroll the 2 packages of crescent rolls, do not separate.
• Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
• Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
• Using an ice cream scooper, scoop filling evenly over center of dough.
• Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
• Repeat, alternating strips of dough to form a braid.
• Fold the bottom edges of the dough up at the ends of braid.
• Brush top of braid with the remaining lightly beaten egg white.
• Bake 25-30 minutes or until golden brown. Enjoy!

OMELETTE VEGETABLE ROLLS

Steps:

• Remove the stems from the mushrooms and slice finely.
• Heat the tbsp oil and fry the carrot and mushroom for 2 minutes.
• Add ginger, garlic, onion and beansprouts and cook for another 2 minutes.
• Season with the soy and set aside.
• Beat together the eggs with the 1 tsp oil.
• Heat a medium frying pan and add a little egg (enough to just cover the bottom).
• Swirl in the pan and then flip when the edges become golden.
• Remove from pan and repeat until you have 6 pancakes.
• Cut each pancake in half.
• In the centre of the half moon place a spoonful of vegetable filling.
• Roll up so filling is secure, tucking the edges in as you go, repeat for the rest of the pancakes.
• Steam the rolls briefly to warm up (or microwave briefly) and serve.