"Serve with rice"
- Serving Size: 1 (523.9 g)
- Calories 823.2
- Total Fat - 59.8 g
- Saturated Fat - 17.1 g
- Cholesterol - 1807.9 mg
- Sodium - 984.6 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.5 g
- Sugars - 2.7 g
- Protein - 61.3 g
- Calcium - 277.7 mg
- Iron - 8.7 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.2 mg
Crack the eggs into a bowl and add the salt.
Beat with a whisk .
Stir in the onion,carrot, ground pepper.
Add red and green bell pepper
Mix it with a spoon.
Put the vegetable oil in a small bowl and have a basting brush ready.
Heat up a large non-stick skillet over medium heat.
When the skillet is heated, lower the heat to medium low or low.
Dip the brush into the oil and brush the skillet.
Spoon about ⅓ of the egg mixture into the skillet.
Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little runny.
Lift up the right edge of the rectangle with your spatula and roll it up from right to left.
Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.
Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle.
Fold into tight roll
Take out and cut into pieces
Tips & Variations
- Pastry brush