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Rolled Omelets

Repeat after me: Breakfast is the most important meal of the day. It's been drilled into your head for years, right? I need no more convincing. I love breakfast. Oatmeal. Granola. Smoothies. Pancakes. Muffins. Eggs. Whether they're baked into a frittata or scrambled, fried or rolled.

Sure, you could roll your eggs into a fluffy omelet, but here in our house we're all about fuss free rolling. They come together quickly and easily, making them perfect for our large family. Excuse the running of the eggs. Our griddle is broken and slants.

Rolled Omelet

olive oil

6 large eggs

1-2 tablespoons half and half or milk

½ teaspoon salt

Your favorite fillings: cheese, vegetables, meat, herbs, salsa

Crack eggs into a large bowl. Add in half and half and salt. Beat well with fork until all whites are completely broken up and mixed in.

Heat griddle or large skilled with rounded sides to medium heat. Add enough olive oil to cover the bottom. Pour out about 2/3-cup worth of the egg mix onto the griddle. Immediately sprinkle 2-3 tablespoons of filling just off center. Using an offset spatula, flip the closest side of the egg over the filling. Continue rolling until you reach the end of the egg. Flip onto plate and serve immediately.

Makes 3 rolled eggs.


Photo and video by Shaina Olmanson


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