If you are looking for a breadless lunch idea, a fun way to eat eggs or just something different, Omelette Sushi is a healthy, fun choice. I made these for the first time because I was looking for lunches that were breadless (wheat dependent daughter + gluten free daycare friend) and started thinking about bread alternatives to sandwich sushi, which is a favorite around here. While trying to think of something that was tortilla like and breadless – omelettes came to mind. So, I gave it a whirl and it was a hit with everyone. All the kids ate everything on their plate and asked for more. Plus my husband snagged the leftovers for lunch.
Prepping all the ingredients first makes the whole process go much more quickly. Get the eggs ready, julienne the vegetables, shred the cheese.
To make the omelette(s) I multiply the recipe by however many omelettes I need. 2 eggs for 1 omelette, 4 eggs for 2 omelettes etc. Then I use a ladle to add the egg mixture to the pan. You want the omelette thick enough that it won’t tear, but if it is too thick it will be heavy and hard to flip.
Use your favorite vegetables or whatever you have on hand, making sure you lay them out so they go the full width of the omelette. That way when you roll the omelette up, the veggies stick out the top of the end cuts – which I think looks fancy.
Once you’ve rolled the omelette up, you could just eat it like that or cut it in half if you like. Pair it with some fruit or a salad and you have a nice breakfast or lunch. Or a refrigerator snack – you know the ones that get eaten right out of the fridge while you (or more likely your teenage son) is standing there with the door open.
But if you want omelette sushi then cut it up. And who doesn’t want omelette sushi? Unless of course you are having a refrigerator snack, because then you are so hungry you just don’t care.
To hold the omelette sushi closed, use julienne carrots instead of a toothpicks. The egg is soft enough that the carrot can pierce it and there are no worries of younger children choking on the toothpicks.
Omelette sushi packs well for school lunches (and work lunches apparently:) and makes a great snack or a fun breakfast. You can also customize them with your favorite cheeses and veggies. They are fun and experimenting with new combinations and flavors keeps things interesting.
I’d love to hear what combinations you try,
- 2 eggs
- 2 tbsp milk
- salt + pepper to taste
- 1 tbsp butter (for the pan)
- 1/4 cup of shredded cheddar cheese (or cheese of your choice)
- Assorted julienne vegetables (I used peppers, carrots and beans)
- In a bowl, whisk together eggs, milk, salt + pepper.
- Melt 1 tbsp of butter in an 8 inch non-stick pan over medium-high heat. Pour in egg mixture. When the eggs set around edge of the pan use a spatula to gently push cooked portions toward the center of the pan. Tilt and rotate the pan to allow the uncooked egg to flow into empty spaces.
- When eggs are almost set on surface but still look moist, carefully flip the omelette over.
- Sprinkle cheese over entire surface of omelette, as soon as it starts to melt, remove omelette from pan.
- Lay julienne vegetables near one edge of omelette, making sure to overhang the omelette even at its widest point.
- Starting at the edge with the vegetables roll the omelette.
- Slice into equal pieces.