Omelet Rolls with Bell Pepper and Herbs

An original breakfast of eggs, vegetables and herbs – omelet rolls stuffed with bell pepper and green onions. Making such rolls is not difficult at all and will not take much time. Delicious and simple!

Cook: 20 mins

Ingredients

Eggs – 6 pcs.
Bulgarian pepper – 70 g (1 pc.)
Green onions – 25 g
Soy sauce – 2 tbsp
Ground black pepper (optional) – to taste
Vegetable oil (for frying) – 1 tbsp

Directions

Prepare foods from the list. Wash and dry the bell peppers and green onions.
Peel the bell pepper from the stalk and seeds. Cut the pulp into small cubes.
Finely chop the green onion with a knife.
Combine eggs and soy sauce in a deep bowl.
Add pepper and stir. I didn’t add any salt, as the soy sauce is already salty enough.
Heat a non-stick frying pan over medium heat and brush with vegetable oil. Pour about a third of the egg mass into the pan and spread over the bottom to form a thin pancake. Cook over medium heat for about 30 seconds, until set. As soon as the pancake begins to set, sprinkle with a little chopped green onions.
Carefully so as not to tear or burn yourself, roll the egg pancake into a roll and slide it over the edge of the pan.
Grease the empty part of the pan with vegetable oil and add some egg mass again. Lift the edge of the roll slightly so that the egg mixture flows underneath.
Sprinkle with a little green onions again and cook for about 30 seconds more. As soon as the pancake grasps, roll into a roll and remove from the pan.
Prepare the same omelet roll in the same way, but stuffed with chopped bell pepper.
Combine the remaining bell pepper and green onions and make another scrambled eggs roll with this filling.
If you wish, you can lightly fry the finished omelette rolls over medium heat for about 30-40 seconds on each side, until golden brown.
Transfer the omelette rolls with bell pepper and herbs to a plate, cut into portions and serve. Enjoy your meal!

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