Basic Sweet Rolled Omelet for Lunchboxes

Basic Sweet Rolled Omelet for Lunchboxes

This recipe is a staple for lunchboxes at our house. I have confidence that it'll taste awesome.

Ingredients: 2 serving

2 medium
Granulated Sugar (or caster sugar)
1~1 1/2 tablespoons
2 pinches
2 teaspoons
Vegetable oil (to grease the frying pan)
1/2 tablespoon


1. Crack the eggs into a bowl and scramble. I dislike the egg's membrane lining, so I remove it.
2. Add in the granulated sugar and salt. Beat thoroughly. Be careful to adjust the amount if you use caster sugar as it is sweeter than granulated.
3. Add the milk. The milk will keep the finished omelet from drying out, so you will have a nice moist rolled omelet.
4. Pour oil into a pan, and wipe the excess with a paper towel, leaving a thin film of oil.
5. Heat the pan over medium heat, add in a thin layer of egg, let it heat for a moment, and scramble it lightly with your cooking chopsticks.
6. Do not roll the first layer. Instead pull it to the front of the pan in a lumpy scrambled mass when it is half cooked.
7. Follow the same routine with the second layer of egg. Make sure to grease the pan with a some oil between layers.
8. Starting with the third layer, we will make a pretty rolled omelet. Add in a thin layer of beaten egg, and roll the scrambled mixture carefully in the single sheet of cooked egg that forms. I roll from front to back, but you can roll back to front if you want.
9. We will add the finishing touches in the fourth layer. This layer is made the same way as the third, but turn the heat down to low heat so that the egg doesn't scorch. This will give you an attractive finished roll.
10. All done! You can enjoy this yummy rolled omelet piping hot, or chilled.
11. Adding milk makes the omelet nice and sweet. You can substitute water instead for a soft set but less rich omelet.
12. At our house, I put this in my kindergardener son's lunchbox every day.

Story Behind this Recipe

Even though it is so easy to make, I never get tired of these basic rolled omelets.