A classic French rolled omelet – made right, it's smooth, soft and amazing in its simplicity. Pareve version: Canola oil and Plant-based cooking cream.
Beat the eggs well with the plant-based cooking cream, salt and black pepper, until no streaks of white remain.
Bowl
2
Heat the canola oil in a small nonstick pan over medium-high heat, until it foams and the foam subsides.
⚙ Pan-fryingStoveFrying pan
3
Pour in the eggs, shake the pan and stir quickly with the back of a fork, until the eggs are almost set but still soft on top.
Stove
4
Roll the omelette into a cylinder and transfer to a plate, seam side down.
Silicone spatula
💡Roll it up while the top is still glossy and soft: the heat left inside finishes the cooking, and the omelette stays smooth and pale.
5
Sprinkle the chives on top and serve right away.
92calories
5 gprotein
1 gcarbs
8 gfat
● protein 22%● carbs 3%● fat 75%
Per serving (49 g), of 4 servings
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Cream: measured in tbsp in this recipe: 1 tbsp = 14 g · 324 kcal per 100 g · More about Cream →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Chives: measured in tbsp in this recipe: 1 tbsp = 15 g · 30 kcal per 100 g · More about Chives →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
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