An egg mixture enriched with grated carrot, kaşar cheese and parsley is cooked in a pan and rolled tightly while still warm. Sliced into rounds, it works for lunchboxes and crowded breakfast tables alike, and is a practical way to use up leftover vegetables.
Whisk the eggs, milk, salt and pepper, then stir in the grated carrot, kaşar cheese and parsley.
Heat the olive oil in a wide pan, pour in the mixture, cover and cook over low heat until the top has set.
Remove the omelette from the pan and, while still warm, roll it up tightly starting from one edge.
Wrap the roll in cling film and let it rest for 5 minutes, then unwrap, slice and serve.
Grate the leftover vegetables finely rather than chopping them coarsely, or the omelette may crack while rolling. Allergens: contains egg and milk and dairy (kaşar cheese).
Double the mixture and cook it in a wider pan to get enough for a crowded breakfast table in a single batch.
Admin DadaGastro · verified in test kitchenKalan havuçla yaptım, dilimleri hiç kırılmadan güzelce ruloya sardı, çocuklar beslenme çantasında bile yedi.
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