Vietnamese · Breakfast
Egg Rolled Omelette with Herbs
A Vietnamese-style rolled omelette made from thin egg layers folded around scallion, cilantro, and mint, seasoned with fish sauce and white pepper. Cooked gently in a skillet until set, then rolled into a tight log and sliced into pinwheels, served warm with steamed rice.
$2
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
235Calories
18.9gProtein
17.5gFat
2.8gCarbs
0.8gSugar
0.5gFiber
562mgSodium
540mgChol
4.4gSat Fat
250mgPotassium
86mgCalcium
2.4mgIron
1.7mcgVitamin B12
5mgVitamin C
low-carb
low-calorie
herb-salt
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack the eggs into a bowl and whisk with the fish sauce and white pepper until fully combined with no streaks remaining.
2
Fold
Stir the scallion, cilantro, and mint into the beaten egg mixture until evenly distributed.
3
Sear
Heat the vegetable oil in a nonstick skillet over medium-low heat, pour in the egg mixture, tilt to spread thin, and cook 2 minutes until set.
4
Build
Starting from one edge, roll the cooked egg sheet into a tight log using a spatula, pushing to one side over low heat.
5
Plate
Slide the rolled omelette onto a board, slice into pinwheels, and arrange on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 22 scallion
- 2 tbsp2 tbsp cilantro
- a few mint leaves
- 2 tsp2 tsp fish sauce
- a pinch of white pepper
- 2 tsp2 tsp vegetable oil
