Rolled Omelette in a Steam Oven

 

This is  such a simple recipe resulting in an "egg roll" type omelette which is silky and light . Any variety of fillings can be added. The key to making this so easy is to fully line your tin with baking paper which will be used to help roll the omelette when it is cooked.

 

I used a 27x 39cm (10x 16 inches)  swiss roll tin . If you use a larger or smaller tin, increase or reduce the number of eggs used. 


6 eggs

4T cream (or milk or water)

pinch salt

 

Fillings as desired: Some options are

Grated cheese

Sliced cherry tomatoes

thinly sliced spring onions

thinly sliced cooked mushrooms

ham or cooked diced bacon


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