Egg recipes
This rolled omelet is made by cooking eggs with grated carrot, Kashar cheese, and parsley in a skillet, then rolling it up tightly. Sliced for serving, it is a practical way to use leftover vegetables for a lunchbox or a large breakfast gathering.
Beat the eggs with the milk, salt, and black pepper. Stir in the grated carrot, Kashar cheese, and parsley.
Heat the olive oil in a large skillet and pour in the mixture. Cover and cook over low heat until the top is set.
Remove the omelet from the skillet and roll it tightly from one end while it is still warm.
Wrap the roll in plastic wrap and let it rest for 5 minutes. Unwrap, slice, and serve.
Finely grate the leftover vegetables instead of using large pieces; otherwise, the omelet may crack as you roll it. Contains eggs and milk (Kashar cheese).
Kalan havuçla yaptım, dilimleri hiç kırılmadan güzelce ruloya sardı, çocuklar beslenme çantasında bile yedi.
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