Omelette in a roll

Omelette in a roll

By
From
Encyclopedia of Food and Cookery
Serves
1

This makes wonderful cocktail food, too, cut across into slices. Flavour the omelette well, turn straight into the roll while hot and eat warm or cool.

Ingredients

Quantity Ingredient
1 oval-shaped soft bread roll, plain or wholemeal
butter

Omelette

Quantity Ingredient
2 eggs
3 teaspoons water
1/2 teaspoon salt
freshly ground black pepper
flavouring, (see note)
2 teaspoons butter

Method

  1. Slice top from roll, pull out most of the crumb, and butter inside of shell.
  2. To make omelette, beat eggs, water, salt and pepper lightly together with a fork. Stir in chosen flavouring (see note).
  3. Heat butter in an omelette pan or small frying pan and when foam has subsided, pour in egg mixture. Cook over fairly high heat, pulling mixture from edges towards centre with a fork or spatula, so that uncooked mixture runs underneath. When omelette is set underneath but top is still quite moist remove from heat.
  4. Flip over one-third of omelette towards centre, then turn over again so that it is folded in 3. Roll out onto bread shell, put lid on and wrap tightly in plastic wrap or foil. Leave for at least 1 hour before eating. Rolls can be refrigerated if you want to leave them overnight, but bring back to room temperature or warm gently in oven before eating.

Note

  • To make flavouring, choose from: 1 tablespoon chopped mixed fresh herbs or 1 teaspoon mixed dried herbs chopped with 1 tablespoon parsley; 2 tablespoons grated well-flavoured cheese mixed with 2 teaspoons flaked crab, salmon or smoked fish; 1 spring onion, chopped, with a grating of cheese; 2 tablespoons finely chopped ham with 1 shallot, chopped, and a little chutney.
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