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Rolled Omelet in a Skillet

Great flavor and quick to make — the perfect breakfast! A rolled skillet omelet is an ideal breakfast that gives you energy and a good mood for the rest of the day. It's very easy to make, takes almost no time, and tastes wonderful. You can use any filling you like, and swapping the green onion for other herbs gives the rolled omelet a whole new aroma and flavor.

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Omelet roll in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 12 g
Fats 62 % 21 g
Carbohydrates 3 % 1 g
241 kcal
GI: 100 / 0 / 0
  • There's one truth worth knowing for anyone who wants to make a perfect, delicious omelet every time: it starts with a nonstick skillet. The pan should be warm enough to melt the butter before you add the eggs, but not scorching. That way the omelet comes out tender, soft, and moist, with no browned crust. Now for the details... First, prep the cheese, so you're not fussing with it later and missing the omelet's perfect doneness. Wash the green onion, pat it dry with a paper towel, and finely chop it. Crack the eggs into a small bowl, add a little salt, and whisk (a regular fork works fine) until completely smooth, about 1 minute. Set a cold nonstick skillet — an 8-inch (20 cm) pan is ideal for this many eggs — over medium heat. Add the butter and wait for it to melt. As soon as it does, swirl the pan so the butter coats the surface evenly. Pour in the beaten eggs. Right away, using a rubber spatula, start stirring the eggs in circular motions, going clockwise, until most of the egg has set. Lift the edge of the omelet with the spatula and check that the underside isn't browning — it should stay pale. Tilt the pan so the runny egg flows underneath. Take the pan off the heat once only a very thin layer of liquid egg remains on top; don't worry, it'll finish setting and won't be raw. Slide the omelet onto a flat, wide plate. Sprinkle it with grated cheese, then roll it up neatly. Finish by garnishing with chopped green onion or other herbs to taste. Serve the omelet hot! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Cheshire cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Mushroom cheese 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Full-fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmer's butter - 661  kcal/100g
  • Salted farmer's butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g

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