Egg Crepe Roll Shina Cheraghpour

Ingredients

 3 servings

5 eggs

1 cup milk

1 cup flour

1/4 teaspoon baking powder

1 medium-size finely chopped onion

1 finely chopped tomato

1 finely chopped red bell pepper

1 tbsp finely chopped cilantro/coriander leaves

2 finely chopped green chillies

1 tbsp chat masala

to taste Salt

4-5 tbsp butter

Instructions

In a big bowl add an egg, salt and milk and whisk them very well. Then add flour and baking powder and mix them very well. Make a batter of medium thickness.

In another bowl add rest 4 eggs and beat them very well. Then add salt, chat masala and all the veggies and mix them very well.

In a non-stick pan add 1 tbsp butter and spread all over the surface of the pan. Then pour some batter and spread all over the surface. The flame should be medium.

After 2-3 minutes add when it is done from one side add some egg veggies mixture on the batter and spread them on the surface. Then cover the pan.

After 2 minutes open the lid and flip it over and cook for 1-2 minutes. Then place this roti on the plate and let it cool for one minute. Then roll the roti and cut it from the middle. The egg crepe roll is ready to serve hot.

Baked Denver Omelet Shahin Afshari

 Ingredients

  1/2 cup chopped red bell pepper (chop veggies small)

  1/2 cup chopped green bell pepper

  1/3 cup chopped yellow onion

  2 tsp olive oil

  1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)*

  8 large eggs

  1/3 cup milk

  Salt and freshly ground black pepper

  1/2 cup shredded sharp cheddar cheese

  Sliced avocados, for serving (optional)

  Chopped chives and hot sauce, for serving (optional)

 Instructions

Preheat oven to 400°F (200°C). Spray a 7 by 11-inch or 9 by a 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in the bottom of a baking dish.

Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.

In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.

Bake in the preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.

Recipe Notes

 • *If you choose to add bacon or sausage to this omelette instead of ham, you'll need to cook and crumble the meat before adding it to the baking dish. 

 • Recipe source: inspired by Taste of Home

Copyright © 2020 Cooking Classy

Mexican egg roll Elham Fatemi Majd

 Ingredients

  1 large egg 

  a little rapeseed oil 

for frying

  2 tbsp tomato salsa

  about 1 tbsp fresh coriander

Instructions

  

  Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl around the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.

  Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.