A delightful twist on traditional omelettes, these Mushroom and Mozzarella Omelette Rolls combine sautéed mushrooms and gooey cheese wrapped in a fluffy egg layer, perfect for a filling breakfast or brunch.
Ingredients
2 tablespoons olive oil
1 cup, chopped mushrooms
6 large eggs
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red chili powder
1 tablespoon vegetable oil
1 cup, shredded mozzarella cheese
Method
Heat a generous drizzle of olive oil in a large skillet over medium heat. Add finely chopped mushrooms and sauté until they turn golden brown and their moisture is mostly gone, about 5 minutes. Once done, remove from heat, drain any excess moisture, and pat dry with a paper towel.
In a mixing bowl, beat together the eggs, a small amount of sugar, salt, pepper, and a hint of red chili powder until the mixture is smooth and well blended.
Lightly grease the skillet with vegetable oil and return it to medium heat. Pour a portion of the egg mixture into the skillet, tilting to create a thin layer. Cook for 1 to 2 minutes until the edges are starting to firm up. Use a spatula to gently lift the edges.
Sprinkle some of the sautéed mushrooms over the semi-cooked egg, then carefully roll the egg over itself, shifting it to one side of the skillet.
Add a dash more vegetable oil to the skillet. Pour in another layer of the egg mixture, lifting the first roll slightly to let the uncooked egg flow beneath. Top this layer with mozzarella cheese, then roll it over the first omelette roll.
Repeat this layering and rolling process with the remaining ingredients until all mushrooms, eggs, and cheese are used up. Cook the final roll until it achieves a golden brown color on all sides, roughly 30 seconds.
Gently transfer the completed omelette roll to a cutting board. Let it cool for 5 to 10 minutes before slicing it into bite-sized pieces.
