Recently, we were reminded of one of our mother’s breakfast specialties: omelet rolls. She had two favorites: cream cheese and jelly, and cream cheese and smoked salmon.
We loved them, but the one food we can’t seem to make well is an omelet (sorry, can’t explain it). Personally, we’ve never seen rolled omelets at restaurants, except for sushi restaurants, which slice the plain pan-cooked egg “loaf,” tamago (literally, grilled egg; but often called egg custard) into pieces for sushi or sashimi.
When we landed on Esther Schultz’s website and saw the top photo, a re-visitation was required.
Esther’s inspiration was to make a wrap sandwich using eggs in place of bread. Her turkey arugula omelet roll, is below.
Esther prefers healthy recipes, so we’ll share her enthusiasm that “Just one of these turkey arugula omelet rolls contains a whopping 19 grams of protein. That is about the same amount of protein as you would find in 2 ounces of roast beef.
“The calorie count is just 173 calories, making it an excellent protein-rich snack, or a delicious lunch when paired with a salad.
“It is also a wonderfully child-friendly choice. You can let your children choose their own fillings and roll them themselves making them a fun, customizable lunch.
“And the best thing about them? They only take 10 minutes to prepare.”
They taste great at room temperature; and if you don’t like your omelet flipping skills, you can bake the omelet in a pan.
However you make them, if you slice them you can call them pinwheels.
IDEAS FOR FILLINGS
We like the idea of omelet rolls for brunch, or instead of (or in addition to) tea sandwiches, even as cocktail nibbles. The choice of fillings are endless. Consider pairing your favorite:
Prep time is 5 minutes, cook time is 5 minutes.
Ingredients Per Roll
1. WHISK the eggs with the salt and pepper.
2. HEAT a skillet over a medium heat with a splash of oil. Add the eggs and cook slowly without stirring. When the eggs are mostly set, gently flip the omelet and cook for another 30 seconds.
3. PLACE the omelet on a plate, topped with the turkey and arugula. Carefully roll the omelet, cut in half and serve.
*Add a pinch of sugar instead of salt and pepper
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