I don’t know where I got the first idea to roll an omelette instead of just folding it, but I’m pretty sure it’s been done before. I like to pretend I’m the first person to discover it as this was just something I lazily figured out Sunday morning as I was cooking some eggs.
My original plan was just to scramble some eggs and keep it simple. Then I remembered that I had some ricotta and Parmesan in the fridge. I also had some chopped frozen spinach in the freezer that I tossed into the microwave to thaw. As I went outside to pick some parsely I realized that my plans were quickly snowballing out of control.
Making things worse, I wasn’t going to be satisfied with a regular omelette (or omelet? Wikipedia says omelette, so I’m sticking with it). Folding it in half is so predictable. Maybe rolling it is cliché, but I have never had a rolled omelette, so I felt cool coming up with the idea.
Feel free to add anything you want to your version, bits of bacon, ham, vegetables… Keep in mind that these omelettes are thinner than regular ones, so rolling large or chuncky things would probably just cause it to tear. I’m happy with how this turned out, especially because I wasn’t even trying to do anything original when I started. In the end this was more complicated than scrambled eggs, but still easier than a real omelette.
3 eggs – 1 per omelette
milk – a splash per egg, about a tablespoon per egg
salt and pepper
frozen chopped spinach
olive oil or butter
any cheeses on hand: ricotta, Parmesan
parsley (for garnish) (Now that I have a plant of this stuff I tend to toss it everywhere.)
- Break three eggs into a mason jar, add a splash of milk and a pinch of salt, cover and shake–presto scrambled eggs.
- Put enough spinach for three omelettes (about 2 tablespoons per omelette) into a bowl and microwave until warm.
- Heat a large non-stick skillet over medium heat until hot. Add a splash of olive oil (~1 tsp) (or butter for more awesome taste) and swirl to coat the skillet.
- Add about one third of the egg mixture and swirl to coat the skillet. This will be a thin omelette, that’s fine. Let it cook until it sets, this will happen fairly quickly (~1 min). Flip it as soon as you think it has set enough to handle.
- Spread about a tablespoon of ricotta, a teaspoon of Parmesan, a few cracks of black pepper and a good pinch of the spinach over the open omelette. Transfer to a large plate.
- Once on the plate roll the omelette into the spiral you see below and repeat steps 4-6 with the other two omelettes.
- Serve with the salsa and some chopped parsely. Enjoy your breakfast.