Cut the onion and carrot into fine, not too long strips of approx. 1 cm. Cut the chives and spring onions into fine rolls. Coarsely whisk the eggs with a little salt and add the vegetables.
Heat a non-stick pan over medium heat and add a little oil. Add the egg mixture and turn the heat down a little. As soon as the underside has hardened, but the surface is still liquid, fold the omelette over from one side approx. 2 cm wide and roll it up completely, piece by piece. An egg roll should be created.
With the seam facing down, let stand for another 3 minutes on the lowest heat, turn over and let the reverse stand for another 3 minutes.
Let the egg roll cool for a few minutes and then cut into 2 cm thick slices.
Ingredients
Print Recipe
Pin Recipe