Stuffed Rolled Omelet
Lacto-Ovo Vegetarian Recipes Eggs Breakfast
Omelet filled with all the goodies I found in the fridge on Sunday morning. It turned out super beautiful and delicious. Honestly, it turned out very different from what I had in mind when I woke up and my only goal was to eat as many raw greens as possible. Something worth sharing with you came out of it. I hope you like it and that it brightens your plates on weekend mornings!
Ingredients
Omelets
3 eggs
2 level teaspoons flour (about 5-6 g)
1 tablespoon water or milk
salt
2 teaspoons oil
Feta Cream
80 g Greek yogurt (10%)
40 g telemea or feta (sheep's milk)
2 hot peppers (or 1 semi-hot Bulgarian pepper)
1/2 small red onion, finely chopped
black pepper
Filling
2 teaspoons za'atar
2 handfuls mixed greens (mix of baby spinach, lamb's lettuce, arugula)
1 avocado
8 mint leaves
1 tablespoon olive oil
Garnish
chili flakes
sesame seeds
za'atar
1 tablespoon olive oil
Servings: 2
How to prepare stuffed rolled omelet
- Mash the feta until there are no more lumps and add the yogurt. Mix well to make the mixture as creamy as possible. Add the finely chopped peppers and onion. Season with black pepper.
- Cut the avocado into cubes. Sprinkle with a little salt. Finely chop the mint.
- Beat the eggs well with a little salt. Add the flour and water/milk and beat again until you no longer see flour or lumps. Pour the mixture into a measuring cup. You should have about 160 ml. The mixture is not thick like crepe batter - you cannot even tell flour was added.
- Heat a 25 cm diameter non-stick pan. Grease with a little oil (about 1 teaspoon), like when making crepes.
- Pour half the omelet mixture (80 ml) into the pan and swirl the pan in circles, like for crepes. You will see the omelet coagulates immediately. In case you poured too much mixture in the pan, no problem - tilt the pan and with a spoon remove the excess from the top and put it back in the measuring cup. The idea is to make the omelet thin like a crepe, otherwise it will be hard to flip. Cook briefly, about 30 seconds. Flip the omelet (easiest to flip by hand, after loosening the edges gently with a blunt knife) and leave another 10 seconds on the second side.
- Move the omelet to a plate (I put a napkin underneath) with the first side cooked (the prettier side) facing down.
* the color of the omelet depends on the quality and source of the eggs; my omelets are made with farm eggs - Repeat with the next omelet.
- Spread each omelet with half of the feta cream.
- Sprinkle 1 teaspoon of za'atar on top.
- Sprinkle half the chopped mint. If you do not like mint, it can be replaced with parsley or dill.
- Place half the avocado cubes at one end of the omelet. Place greens on top (as much as fits, but still able to roll the omelet without breaking).
- Drizzle 1/2 tablespoon oil over the greens. Roll the omelet tightly. If serving immediately, cut in half diagonally. If packing to go, leave it whole.
- Brush the omelet with a little oil. Sprinkle with chili flakes, more za'atar, and sesame seeds.
- Serve immediately or at room temperature. Can be wrapped and taken to go.
The first omelet
The stuffed omelet ready to be rolled
Stuffed Rolled Omelet
