School Lunchbox
Rolled Omelet Cups with Carrot & Sweet Corn, Cheerful Color Lunchbox
Prep
10 min
Cook
10 min
Servings
2
Level
Easy
A thin omelet is rolled up with grated carrot and sweet corn kernels, then sliced into pretty, colorful pinwheel-like pieces. The texture is soft, with a naturally savory-sweet flavor from the corn, making it perfect for a lunchbox that will get kids excited to open their meal box. It's quick to make in the morning and still tastes great even after it's cooled down.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 chicken eggs
- 50 grams carrot, finely grated
- 50 grams sweet corn kernels, briefly boiled
- 1 stalk green onion, finely sliced
- 1 tbsp cornstarch
- 2 tbsp plain liquid milk
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1/4 tsp granulated sugar
- 2 tsp cooking oil for greasing
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Beat the eggs loosely in a bowl, then mix in the cornstarch that has been dissolved in the liquid milk so it doesn't clump.
- 2 Add the grated carrot, sweet corn, green onion, salt, pepper, and sugar into the beaten eggs. Stir until well combined.
- 3 Heat a flat non-stick pan (about 8 inches / 20 cm in diameter) over low heat, and lightly grease it with cooking oil using a brush or paper towel.
- 4 Pour in enough of the egg mixture to form a thin, even layer, and cook over low heat for 2-3 minutes until the bottom sets and the edges are slightly dry.
- 5 Before the top is fully dry, gently roll it up from one side using a spatula while the egg is still in the pan, then cook for another 1 minute until the roll is evenly cooked and slightly browned on some sides.
- 6 Remove the egg roll and let it sit and cool slightly on a cutting board (about 3 minutes) so it's easier to slice without falling apart.
- 7 Slice the egg roll crosswise into pieces about 0.6-0.8 inch (1.5-2 cm) thick so the pinwheel pattern of carrot and corn inside becomes visible.
- 8 Arrange the sliced egg rolls in a lunchbox cup, and let them cool completely before sealing tightly so they don't become watery.
💡 Tips
• Keep the heat low throughout so the egg doesn't burn before you have a chance to roll it.
• Dissolve the cornstarch in the milk first before mixing it into the egg so the texture stays soft and lump-free.
• For extra convenience, you can make the egg roll the night before and slice it in the morning when packing lunch.
• Add a little grated cheese to the batter for an extra savory flavor that kids love.
📊 Nutrition Facts / serving
180
Calories (kcal)
10 g
Protein
11 g
Fat
9 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
School Lunchbox
Onigiri (Japanese Rice Balls) with Beef Floss & Egg Filling, Easy School Lunchbox Recipe
School Lunchbox
Mini Pancakes with Banana and Chocolate Chip Filling
School Lunchbox
Rainbow Rice Balls with Fish & Vegetables for School Lunchbox
School Lunchbox
No comments yet. Be the first! 😊